Carrot Baked Oatmeal (Print Version)
# Ingredients:
01 -
2 eggs
02 -
1/2 teaspoon ground ginger
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
1/3 cup pure maple syrup
06 -
2 cups rolled oats (use certified gluten-free if needed)
07 -
1 teaspoon ground cinnamon
08 -
1 3/4 cups almond milk (or use any non-dairy milk you like)
09 -
2 teaspoons pure vanilla extract
10 -
1/2 cup chopped pecans (or switch it up with your favorite nut)
11 -
3/4 cup shredded carrots
12 -
1/2 cup raisins
# Instructions:
01 -
Turn on your oven to 375°F (190°C) and grease an 8×8 dish. Adjust baking time if you're using a dish that's not the same size.
02 -
In a big mixing bowl, blend together the oats, ginger, baking powder, cinnamon, and salt.
03 -
Grab a medium bowl, and combine almond milk, eggs, vanilla, and maple syrup. Stir till it’s smooth.
04 -
Take your wet mixture and add it to the dry one. Stir them up until it’s all mixed.
05 -
Mix in the shredded carrots and split the raisins and pecans—put half into the mixture and keep half aside.
06 -
Pour everything into your greased dish and press it down so the oats absorb the liquid. Top it all off with the rest of the raisins and nuts. Press just a little to settle it.
07 -
Pop the dish in the oven and bake, uncovered, for about 40-45 minutes. You’ll know it’s ready when the top is golden.
08 -
Wait for about 5 minutes for it to cool a bit, then serve. If you’ve got leftovers, stash them in the fridge.
# Notes:
01 -
Be sure to use certified gluten-free oats if gluten is an issue for you.