Author: Angela Liddon from ohsheglows.com ~
Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal
has all the taste of the popular dessert with a healthier whole-grain twist. Try it for a lazy weekend
breakfast and enjoy the leftovers in the days to come. I love this served with a dollop of my coconut
whipped cream and a pinch of cinnamon. It even makes a nice snack or dessert too. Actually, there isn’t a
time of the day when I won’t eat this oatmeal. Baked oatmeal isn’t just for mornings anymore!
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Ingredients
- 2 1/4 cups rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 1 1/2 cups lightly packed shredded carrots
- 2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)
- 1/4 cup raisins
- 1/2 cup chopped walnut halves.
Ingredients
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Instructions
- Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8″ x 11″ rectangular casserole dish.
- In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
- In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
- Add the wet mixture to dry mixture and stir until combined.
- Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
- Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
- Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
- Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.
Recipe Notes
For a nut-free option replace the almond milk with a nut-free non-dairy milk, such as coconut milk. Omit the walnuts (you can try sunflower seeds or pepita seeds for a crunch).
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