Carrot Cake baked Oatmeal 1

2.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
1.5 tsp Baking Powder
1.5 tsp Cinnamon, ground
.25 tsp Salt
1.5 cup, chopped Carrots, raw
20 oz Almond Breeze Almond Milk, Unsweetened Vanilla
.33 cup Maple Syrup
2 tsp Vanilla Extract
.5 tsp Ginger, ground
.25 cup, pitted, chopped Dates
.5 cup pieces or chips Walnuts

So tasty

Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. 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, almond milk, maple syrup, vanilla, and fresh ginger.
Add the wet mixture to dry mixture and stir until combined.
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 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 Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOSTEDGAARD.