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I mixed this up the night before, covered and placed it in the refrigerator. It was set out on the counter for about 20 to 30 minutes before putting in the preheated oven. I used fresh pineapple that was chopped in the food processor and chopped the carrots fine instead of grating. In place of Splenda, I opted to use organic brown sugar. The oatmeal was served topped with a dollop of Greek yogurt. It really does taste like carrot cake.

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PaulaG December 06, 2010

This is so deliious!! I really like the idea of making it the night before - what a great way to get an easy start in the morning! I'm with loof, too - I'll add nuts next time. I wasn't sure if I was to add the juice with the pineapple (I was using canned), but I don't think adding some would be a bad thing at all. Great recipe, Deb (then again, your are always great!) Made for PRMR Tag.

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Katzen January 09, 2011

This made for a tasty brekky, served with some vanilla yoghurt, very nice, was much enjoyed, thanks!

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**Mandy** November 25, 2010

I loved baked oatmeal and this is a good one! I made 1/3 of the recipe with good results, and I added some chopped walnuts for a little extra crunch. I liked that this was not overly sweet. Thanks for sharing the recipe!

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loof September 21, 2010

We love baked oatmeal too and this was a very tasty version. I like that it used applesauce, pineapple, raisins and carrots...what a great start to the day! Made for Photo Tag.

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CaliforniaJan September 04, 2010
Baked Oatmeal Carrot Cake Version