Take oatmeal on the go with this delicious baked version, somewhat of a guilt-free carrot cake chock-full of oats. Make in a pie plate for wedges or in a mini-muffin pan for bite-size servings.
Preheat the oven to 350°F. Lightly coat a 9- to 9 1/2-inch pie plate or a 24-cup mini-muffin pan with spray oil.
In a large bowl, stir together oats, pecans, raisins, baking powder, cinnamon and salt. In a separate bowl, whisk together milk, eggs and vanilla until evenly blended. Stir in carrots. Add carrot mixture to oat mixture and stir until evenly blended.
Transfer batter to the prepared pie plate or spoon into the muffin cups. Bake until firm and golden brown on top, 45 minutes for the pie plate or 30 minutes for the muffin pan. Let cool slightly. If baking in a pie plate, cut into 8 wedges to serve.
Per Serving:Serving size: 1 wedge or 3 mini muffins, 190 calories (70 from fat), 8g total fat, 1g saturated fat, 50mg cholesterol, 250mg sodium, 25g carbohydrate (4g dietary fiber, 3g sugar), 7g protein