Healthy Carrot Cake Oatmeal (Print)

Nutritious baked oatmeal with oats, carrots, and maple syrup. Enjoy warm for breakfast or dessert!

# Ingredients:

→ Dry Ingredients

01 - 2 cups rolled oats (certified gluten free if necessary)
02 - 1 tsp baking powder
03 - 1 tsp cinnamon
04 - 1/2 tsp ginger
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 1 3/4 cups almond milk (or non-dairy milk of choice)
07 - 2 eggs
08 - 1/3 cup pure maple syrup
09 - 2 tsp pure vanilla extract

→ Add-ins

10 - 3/4 cup shredded carrots
11 - 1/2 cup raisins
12 - 1/2 cup chopped pecans (or other nut)

# Directions:

01 - Preheat oven to 375°F and grease an 8×8 casserole dish. Adjust cooking time if using a different dish size.
02 - In a large bowl, combine the rolled oats, baking powder, cinnamon, ginger, and salt.
03 - In a medium bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
04 - Stir in the shredded carrots, and half of both the raisins and chopped pecans into the wet mixture.
05 - Add the wet mixture to the dry mixture and stir until fully combined.
06 - Pour the oatmeal mixture into the greased baking dish and press down to ensure the oats are fully soaked.
07 - Sprinkle the remaining raisins and pecans on top of the oatmeal mixture and press down lightly.
08 - Bake uncovered for 40-45 minutes, until the top turns lightly golden brown.
09 - Let the baked oatmeal rest for 5 minutes before serving.
10 - Store leftovers in the refrigerator.

# Notes:

01 - For a nut-free version, omit the pecans or replace them with sunflower seeds.

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