Carrot Cake Oatmeal (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp ground cinnamon
02 -
1/2 tsp ground ginger
03 -
1 tsp baking powder
04 -
2 cups certified gluten-free rolled oats
05 -
1/4 tsp sea salt
→ Wet Ingredients
06 -
2 tsp vanilla extract
07 -
1 3/4 cups almond milk or another non-dairy option
08 -
2 large eggs
09 -
1/3 cup maple syrup
→ Add-ins
10 -
1/2 cup roughly chopped pecans (or nuts of your choice)
11 -
3/4 cup grated carrots
12 -
1/2 cup raisins
# Instructions:
01 -
Turn on your oven to 375°F and prepare an 8×8 casserole dish by greasing it. Note: Adjust cooking time if the dish size varies.
02 -
Take a big mixing bowl and toss in the oats, cinnamon, ginger, baking powder, and salt. Give it a good mix.
03 -
In a separate medium bowl, blend almond milk, maple syrup, eggs, and vanilla by whisking them together.
04 -
Fold grated carrots into the liquid mix. Add half the raisins and half the pecans too.
05 -
Pour the liquid mixture into the bowl with the dry mixture and give it a thorough stir until everything combines.
06 -
Pour your prepared oat mixture into the greased casserole dish, flattening it down so the oats soak well.
07 -
Evenly sprinkle the rest of your raisins and pecans on top, pressing them gently into the surface.
08 -
Pop the dish in the oven and bake uncovered for about 40 to 45 minutes, or until the surface turns light golden brown.
09 -
Let it sit for 5 minutes before serving. Enjoy!
10 -
Leftovers can be stored in the fridge for later.
# Notes:
01 -
To skip nuts, swap pecans for sunflower seeds or just leave them out.