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Carrot Cake Oats

Ingredients

  • 2 cups rolled oats (certified gluten free if necessary)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp ginger
  • Try adding:
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 tsp. salt
  • 1 3/4 cups almond milk (or non-dairy milk of choice)
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 3/4 cup shredded carrots, I used a cheese grater
  • 1/2 cup raisins
  • 1/2 cup chopped pecans (or other nut)
  • Cook Mode Prevent your screen from going dark
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Directions

  1. Preheat oven to 375F and great an 8×8 casserole dish. If using a different size, adjust cook time.
  2. In a large bowl, mix together the rolled oats, baking powder, cinnamon, ginger, and salt.
  3. In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.
  4. Add in the carrots and half of both the raisins and pecans.
  5. Add the wet mixture to dry mixture and stir until combined.
  6. Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on the rest of the raisins and pecans and press down lightly again.
  7. Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
  8. Let cool for 5 minutes and then serve.
  9. Store in refrigerator.

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