Easy Baked Carrot Cake Oatmeal! (GF and vegan)

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Amy:

Well I’m full steam ahead into autumn mode.  That means as I type this there is a lovely pumpkin baking in my oven and I have several recipes I’m going to try to make with that pumpkin….can’t wait!  This morning called for something hearty and autumn-y….this fit the bill!  I got it off of one of my favourite blogs Oh She Glows. I didn’t change anything to the recipe except use different milk and I used sunflower seeds instead of walnuts (both are good I’m sure!).

http://ohsheglows.com/2014/03/19/heavenly-carrot-cake-baked-oatmeal/

Feeds 6 people

Ingredients:

  • 2 1/4 cups rolled oats, certified gluten-free if necessary
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups lightly packed shredded carrots
  • 2 1/2 cups unsweetened milk of your choice (I used 1 can of full fat stuff from the can and then topped it up with the refrigerator/beverage kind of coconut milk but you can use whatever you like!)
  • 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 sunflower seeds (or walnuts)

Directions:

  1. Preheat oven to 375F and lightly grease a 10-cup casserole dish. I used an 8″ x 11″ rectangular casserole dish.
  2. In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together the wet ingredients: shredded carrot, coconut milk, maple syrup, vanilla, and fresh ginger.
  4. Add the wet mixture to dry mixture and stir until combined.  *If you are using regular rolled oats instead of the quick cooking variety….I would recommend that you let it soak for 30-60 minutes or overnight.  That way it’s nice and soft!
  5. 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 seeds or walnuts and raisins and press down lightly again.
  6. 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.
  7. Let cool for about 10 minutes before serving. Garnish with a drizzle of maple syrup, or some dairy or non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
  8. Enjoy it warm, at room temp, or chilled straight from the fridge.
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