Vegan Carrot Cake Baked Oatmeal

Ingredients

• 2 cups lightly packed grated carrots ((Use 1.5 cups if skipping the roasting step (step 1)))
• 1.5 cups old fashioned oats (, use certified gluten-free if needed)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon or pumpkin pie spice or a mix of cinnamon and nutmeg
• 1/4 teaspoon salt
• 3 tbsp chopped pecans or walnuts
• 2 tbsp raisins or chopped dates
• 2 tbsp shredded coconut
• optional add ins: 1-2 tbsp seeds of choice such chia or pumpkin
• 1 cup non dairy milk such as coconut or almond
• 1 teaspoons pure vanilla extract
• 1/4 cup maple syrup
• 1 tsp coconut sugar + 1/4 tsp cinnamon for topping (, optional)
• whipped coconut cream (,maple syrup, fruits or vegan butter for serving)

Steps

1. 1

   Add carrots to a greased baking dish. Bake at 375 F ( 190 C) for 15-17 mins . Skip this step for faster recipe, or less roasted carrot. Reduce the oven temperature to 350 F(180 C).

2. 2

   Meanwhile, mix the oats with the rest of the dry ingredients(baking powder through coconut/seeds) in a bowl.

3. 3

   Remove the baking dish from the oven. Add the oats mixture and mix in.

4. 4

   Add the milk, maple and vanilla and mix, press and mix. If the mixture starts drying out, add 1-2 tbsp more milk. Even it out.

5. 5

   Sprinkle cinnamon sugar (optional) on top and Bake for 30 to 35 mins (depending on preference of texture of the baked oatmeal). Let it sit for a few mins, then serve warm with maple syrup, or whipped coconut cream, fruit/fruit compote or vegan butter.