Carrot cake baked oats

Enjoy this delicious breakfast option and manage to eat some veggies before lunch!

Serves 4-6


175g jumbo rolled oats (certified gluten-free if preferred)
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon fine grain sea salt
2-3 medium grated carrots
200ml unsweetened almond milk (or non-dairy milk of choice)
6 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 ½ teaspoons freshly grated ginger (or try ½ tsp ground ginger)
100g raisins or pitted chopped dates
100g chopped walnut halves


Preheat the oven to 190°C and lightly grease a 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.