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Carrot Cake Baked Oatmeal
A sweet, hearty baked oatmeal made with all the flavours of carrot cake: toasted coconut, golden raisins, toasted pecans, grated carrot, and warming spices. Who says dessert for breakfast is an indulgence?
Carrot Cake Baked Oatmeal Recipe
Cook time: 50 Minutes
Servings:
9 squares
Vegan
Ingredients
- 1 1/2 cups Nature's Path Steel Cut Organic Oats
- 1/4 cup raisins, reserve 1/2 for topping
- 1/4 cup toasted shredded coconut, reserve 1/2 for topping
- 1 tbsp ground flax seed or chia seeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 carrot, grated
- 1 2/3 cup soy milk
- 6 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1/2 tsp pure vanilla extract
- 1/3 cup chopped, toasted walnuts or pecans, for topping
Instructions
- Preheat oven to 350F.
- In a 9” x 9” baking dish, combine oats, half of the raisins, half of the toasted coconut, flax seed, baking powder, salt, cinnamon, and ginger. Mix well.
- In a bowl, combine soy milk, maple syrup, melted coconut oil, and vanilla. Mix well and slowly pour over dry ingredients.
- Top with remaining raisins and toasted coconut, and chopped toasted walnuts.
- Bake for 50 minutes. Cool for 10 minutes before slicing and serving.
- Top individual servings with non-dairy milk (optional).
