#fdpro gluten-free nondairy

Carrot Cake Baked Oatmeal

ingredients
all
3 c oats
1/4 cup flax/chia/coconut mix
see notes
1 1/2 t baking powder
1/4 tsp salt
1 1/2 t cinnamon
1/4 tsp cardamon
optional
fresh grated nutmeg
1 cup walnuts
1/2 cup golden raisins
3 cups almond or coconut milk
1 tsp vanilla
1/4 cup coconut cream
1/4 cup maple syrup or honey
2 cups carrots grated
2 medium
cookware
  • 9x13 pyrex baking dish
This dish makes for an easy breakfast because you get it ready the night before and only need to push it in the oven in the morning. You may want to serve it with boiled eggs for those who like some animal protein at breakfast. You can switch up the carrots with fruit. Diced apples sautéed and fresh blackberries are delicious in this.
1
In a large mixing bowl, combine dry ingredients.
2
Add wet ingredients to bowl and toss to combine well.
3
Pour mixture into 9 x 13 pyrex dish coated with coconut oil, cover and allow to sit over night in the refridgerator.
4
In the morning, add 2 cups of vegan crisp topping crumbled on top (see recipe, optional)
5
Bake 45 min. or until set and browned
6
Serve drizzled with coconut mana, optional
notes
*equal parts ground flax seed, chia seed, unsweetened flaked coconut

nuts