Carrot Cake Baked Oatmeal
Servings: 18
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Ingredients
- 6 3/4 cup gf oats
- 4 1/2 tsp baking powder
- 2 tbsp cinnamon
- 1 1/4 tsp salt
- 4 1/2 cups carrot peeled and shredded
- 7 1/2 cups pumpkin seed milk
- 1 cup Maple Syrup
- 2 tbsp vanilla
- 3 tsp powdered ginger
- 1/2 cup walnuts
Instructions
- Grease and line a large hotel pan with parchment. Set the oven to 350
- In a large bowl, combine the oats, baking powder, cinnamon, ginger and salt. Stir to combine
- In a separate bowl, combine the pumpkin seed milk, maple syrup and vanilla. Stir to combine
- Add the wet ingredients to the dry and stir to combine. Fold in the grated carrot
- Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle with walnuts
- Bake for 30-35 minutes, or until the mixture is dry and firm to the touch. Cool before slicing
Notes
Replace the grated carrot with grated zucchini to make "zucchini bread baked oatmeal". Use pumpkin seeds instead of walnuts to garnish.
Carrot Cake Baked Oatmeal
Servings 18
Ingredients
- 6 3/4 cup gf oats
- 4 1/2 tsp baking powder
- 2 tbsp cinnamon
- 1 1/4 tsp salt
- 4 1/2 cups carrot peeled and shredded
- 7 1/2 cups pumpkin seed milk
- 1 cup Maple Syrup
- 2 tbsp vanilla
- 3 tsp powdered ginger
- 1/2 cup walnuts
Instructions
- Grease and line a large hotel pan with parchment. Set the oven to 350
- In a large bowl, combine the oats, baking powder, cinnamon, ginger and salt. Stir to combine
- In a separate bowl, combine the pumpkin seed milk, maple syrup and vanilla. Stir to combine
- Add the wet ingredients to the dry and stir to combine. Fold in the grated carrot
- Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle with walnuts
- Bake for 30-35 minutes, or until the mixture is dry and firm to the touch. Cool before slicing
Notes
Replace the grated carrot with grated zucchini to make “zucchini bread baked oatmeal”. Use pumpkin seeds instead of walnuts to garnish.
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