Carrot Cake Baked Oatmeal
Prep Time: 15 minutes
Cook Time: 30-35 minutes
2 cups of gluten free rolled oats
1 teaspoon cinnamon
1 teaspoon and 1/4 teaspoon baking powder
1 1/4 cup shredded carrots (lightly packed)
2 1/2 cups almond milk
1/3 cup to 1/2 cup of maple syrup
2 teaspoon vanilla extract
1/2 teaspoon of salt
1/4 cup of raisins
1/4 cup of chopped dates
1/3 cup of walnuts, chopped (optional) if you don’t use add a little more raisins or dates
Preheat oven to 375 and lightly grease and 8×11 baking dish.
In a large bowl combine all the dry ingredients (cinnamon, oats, baking powder and salt.
In a medium bowl combine all the wet ingredients (shredded carrots, dates, almond milk, vanilla and syrup). stir together, it will seem like there is a lot of almond milk, it absorbs when cooking so it’s okay.
Add wet mixture to dry mixture and stir to combine, pour mixture into lightly greased pan and press down lightly to make sure almond milk covers everything. Add the raisins and walnuts and press them down as well.
Bake uncovered for 30 minutes, check might need 5-7 more minutes, bake until sides are lightly brown along edge. It will firm as it cools. Let cool for 10-15 minutes, serve with extra maple syrup and berries and some greek yogurt.
Add any topping you like, this is a wonderful treat! Will last for about 5 days, perfect to make a Sunday afternoon for the school week.
Adapted recipe from Oh She Glows