Crock Pot Carrot Cake Baked Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Crock Pot Carrot Cake Baked Oatmeal, my favorite baked oatmeal to date, low in fat, high in fiber and a deliciously satisfying breakfast that keeps me full for hours.
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1 cup skim milk (I used vanilla coconut milk beverage)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups uncooked oatmeal (old-fashioned or quick oats, not instant)
  • 1 cup shredded carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • ¼ cup shredded coconut
  • 3 tablespoons chopped walnuts
  • 2 teaspoons baking powder
  1. Ideal Slow Cooker Size: 2 to 3-Quart
  2. Grease the slow cooker insert with nonstick cooking spray.
  3. In a large bowl whisk together the eggs, applesauce, milk, brown sugar, cinnamon and salt until well blended and creamy.
  4. Add the oats, carrots, pineapple, coconut, and baking powder and stir until well mixed.
  5. Pour into your greased slow cooker.
  6. Cover with 3 to 4 layers of paper towels (to prevent condensation from dripping into the oatmeal)
  7. Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.)
  8. Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.
Martha's Notes
Nutrition Estimates Per Serving (1/8th): 243 calories, 5.7 g fat, 41.3 g carbs, 4.9 g fiber, 7.7 g protein and *6 Weight Watchers Points Plus
Recipe by Simple Nourished Living at