Crock Pot Carrot Cake Baked Oatmeal

12 260 326
Ingredients Minutes Calories
Prep Cook Servings
20 min 4 h 8
Crock Pot Carrot Cake Baked Oatmeal
Health Rating


2 large egg Egg
1 cup Applesauce, unsweetened
1 cup Silk Original Coconut Milk (can use skim milk)
1/2 cup packed Brown sugar
1 tsp Cinnamon
1 tsp Sea salt
3 cup Quick oats
1 cup grated Carrots
1 cup crushed Pineapple, canned (drained)
1/4 cup Coconut, shredded
3 tbsp Walnuts
2 tsp Baking soda


1. Grease the slow cooker insert with nonstick cooking spray.

2. In a large bowl whisk together the eggs, applesauce, milk, brown sugar, cinnamon and salt until well blended and creamy.

3. Add the oats, carrots, pineapple, coconut, and baking powder and stir until well mixed.

4. Pour into your greased slow cooker.

5. Cover with 3 to 4 layers of paper towels (to prevent condensation from dripping into the oatmeal).

6. 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).

7. Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.


Ideal Slow Cooker Size: 2 to 3-Quart.

Weight Watchers Friendly

Nutrition Facts

Per Portion

Calories 326
Calories from fat 66
Calories from saturated fat 17.4
Total Fat 7.3 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 1.7 g
Cholesterol 48 mg
Sodium 660 mg
Potassium 319 mg
Total Carbohydrate 56 g
Dietary Fiber 5.5 g
Sugars 23.1 g
Protein 9.2 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.3
Meat Alternative 0.2
Vegetables 0.2

Energy sources