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grain free oatmeal

Paleo Baked Cinnamon Oatmeal

PREP TIME 10 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 10 minutes
SERVINGS 6

INGREDIENTS

  • 5 cups shredded carrots
  • 1 apple
  • 1 cup sliced almonds
  • 1 cup Unsweetened flaked coconut
  • 1/4 cup canned pumpkin or mashed sweet potato
  • 2-3 tbsp maple syrup omit for whole 30
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup almond milk
  • 1 egg or sub another 2 tbsp pumpkin
  • 1/4 cup pumpkin seeds

INSTRUCTIONS

  1. Preheat oven to 375 F and grease a baking dish with oil or ghee (I use a 7x10).
  2. Chop the apple into small pieces.
  3. In a large bowl, stir together carrots, apple, almonds, coconut, pumpkin, syrup, milk, and spices.
  4. In a small bowl, whisk the egg and then add into the carrot mixture. Stir well to combine.
  5. Pour into the greased baking dish and top with the pumpkin seeds.
  6. Bake at 375 for 1 hour, or until firm throughout.
  7. Keep in the fridge for up to a week!

RECIPE NOTES

For a nut free version, replace almond milk with coconut milk and replace the almonds with extra coconut flakes or pumpkin seeds.