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!).
Feeds 6 people
- 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)
- Preheat oven to 375F and lightly grease a 10-cup casserole dish. I used an 8″ x 11″ rectangular casserole dish.
- 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, coconut milk, maple syrup, vanilla, and fresh ginger.
- 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!
- 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.
- 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.
- 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.
- Enjoy it warm, at room temp, or chilled straight from the fridge.