Carrot cake oatmeal muffins

After posting my baked banana oatmeal, I've tried all sorts of variations on that recipe, including this "carrot cake" version with shredded carrots, raisins, and spices. A tasty way to get some veggies in for breakfast.

To make it extra fun, I baked the oatmeal in muffin tins this time. Easy to take with you for breakfast, a snack or lunch on the go. The muffins keep well in the fridge for a few days and you can also freeze them. Very handy if you like to do meal prep.

You can make this oatmeal as fancy as you want it to be. During our #ultra-low budget experiment# I made it very simple, with only oatmeal, carrot and spices. But you can also dress it up with raisins, walnut pieces and a some coconut yogurt as a topping.

Ingredients

• 2 cups (200 g) oatmeal
• 2 cups (500 ml) plant milk
• 1-2 (150 g) large carrots, finely grated
• 70 grams raisins
• 4 tablespoons walnuts, chopped (optional)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1 pinch nutmeg
• 1 pinch of salt
• A few tablespoons of coconut yogurt (optional)

Instructions

Preheat the oven to 200 C / 400 F.

In a bowl, mix all ingredients, except the coconut yogurt. Divide the thick batter among 12 muffin tins, or pour it into a cake tin or baking pan.

Bake for 25 minutes for muffins or 30 minutes for a casserole. Allow to cool and set for at least 15 minutes. You can eat this oatmeal hot or cold. I you like, top with coconut yogurt just before serving.