Crock Pot Carrot Cake Baked Oatmeal Recipe

3.47 from 28 votes

Crock Pot Carrot Cake Baked Oatmeal Recipe

Carrot Cake Baked Oatmeal, my favorite crock pot baked oatmeal to date, low in fat, high in fiber and a deliciously satisfying breakfast that keeps me full for hours.

Prep Time20

Cook Time4

Total Time4 20

Course: Breakfast, Brunch

Cuisine: American

Keyword: carrot cake crock pot oatmeal

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 large eggs
1 cup unsweetened applesauce
1 cup skim milk (I used vanilla coconut milk beverage)
1/2 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
1/4 cup shredded coconut
3 tablespoons chopped walnuts
2 teaspoons baking powder

Instructions

Ideal slow cooker size: 2- to 4-Quart.
Grease the slow cooker insert with non-stick cooking spray.
In a large bowl whisk together the eggs, applesauce, milk, brown sugar, cinnamon and salt, until well blended and creamy.
Add the oats, carrots, pineapple, coconut, walnuts, and baking powder and stir until well mixed.
Pour into your greased slow cooker.
Cover with 3 to 4 layers of paper towels (to prevent condensation from dripping into the oatmeal).
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.)
Serve hot, or let it stand in the slow cooker for up to an hour, and then cut it into pieces for serving.

Notes

Serving size: 1/8th recipe

WW Points: 4

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6 PointsPlus (Old plan)

It is really easy to make. You just stir everything together, pour it into your slow cooker, and let it cook for about 3 to 5 hours.

Can also be baked in the oven at 350°F for 45–60 minutes if you prefer

Nutrition