Carrot Cake Baked Oatmeal

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 sprinkle of cinnamon. Heck, 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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F (190°C) and lightly grease an 8" x 11" rectangular casserole dish.

Step 2

In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.

Step 3

In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.

Step 4

Add the wet mixture to dry mixture and stir until combined.

Step 5

Pour mixture into prepared casserole 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 (or dates, if using) and press down lightly again.

Step 6

Bake, uncovered, for 32-37 minutes until lightly golden along the edges. 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.

Step 7

Let cool for about 5 to 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some vanilla non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.

Step 8

Leftovers should keep for 3 to 5 days in the fridge or 3 to 4 weeks in the freezer. Enjoy it warm or chilled straight from the fridge!

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