I love leftovers. I truly love when I wake up and get hungry and there is already breakfast in the refrigerator. It just seems to make the day go smoother. I made this Baked Carrot Cake Oatmeal on Sunday evening and enjoyed it practically all week. It tasted great and was incredibly filling! My daughter at a couple of pieces and other than the raisins, she loved it too. I did however forget to take better pictures. I took some as it soon as it got out of the oven and then promptly put it in the fridge. I'll make this again but probably use golden raisins and put them inside so they are hidden. Maybe then the daughter won't pick them off.
Carrot Cake Baked Oatmeal Recipe
Adapted from Oh She Glows
- 2 1/4 cups rolled oats
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. 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 tsp. pure vanilla extract
- 1 1/2 tsp. ground ginger
- 1/4 cup raisins
- 1/2 cup chopped walnuts or pecans.
- Preheat oven to 375 and lightly grease a 9 x 13 in dish. or an 8 x 11 if you want a slightly thicker oatmeal.
- 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 so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
- Bake, uncovered, for 32-37 minutes 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. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.