Heavenly Carrot Cake Baked Oatmeal

2.25 cup Quaker Oats Old-Fashioned Rolled Oats
1.5 tsp Cinnamon, ground
1.5 tsp Baking Powder
0.25 tsp Kirkland Signature Pure Sea Salt Fine Grain (by ND774748)
1.5 cup, grated Carrots, raw
2.5 cup Milk, 1%
5.1 tbsp *Maple Syrup, Pure, Organic (by SUNSETWATCHER)
2 tsp Pure Vanilla Extract (by PEEKANDTURTLE)
0.5 tsp Ginger, ground
0.25 cup, packed Raisins
8 tbsp chopped walnuts

Preheat oven to 375 and lightly grease a 10 c or 2.5 qt casserole dish. (I used a deep dish pie 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, milk, maple syrup, vanilla, and fresh ginger. Add the wet to the dry and stir until combined. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again (omit if desired) Bake uncovered for 32-37 minutes.( I baked mine for 35.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots but it firms up as it cools. Let cool 10 minutes before serving. Garnish with a topping if desired, drizzle maple syrup or yogurt. (non dairy of vegan)When fully cooled, it will firm up enough to be sliced into squares (if using square or rectangle pan of course) Leftovers should keep for 3 days in the fridge or up to 2 weeks in the freezer. Can be enjoyed warm, at room temperature or chilled straight from the fridge.

Serving Size: 6 servings of 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user STORKBYTE.