Ingredients
- 2 1/4 cups rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 1 1/2 cups lightly packed shredded carrots
- 2 cups milk (or non-dairy milk of choice)
- 1 egg
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup raisins
- 1/2 cup chopped walnuts
- Blueberries, raisins, cranberries as desired
Preparation
Step 1
1. Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8" x 11" rectangular casserole dish.
2.In a large bowl, mix together the rolled oats, walnuts, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together the wet ingredients: milk, maple syrup, vanilla, egg
4. Place the dry mixture in the dish.
4. Sprinkle carrots and blueberries on top and mix together gently.
4. Pour wet ingredients on top and thump dish on counter to allow wet ingredients to trickle down. Drizzle 1-2 T butter on top if desired.
5. Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge.
6. 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.