Carrot Cake Baked Oatmeal

I am never one to rush the end of summer – I love the longer days, lots of sunshine, and warm weather! However, that does not mean I don’t look forward to warm and nutty fall flavors! My Carrot Cake Baked Oatmeal is a cozy, wholesome breakfast that tastes just like your favorite fall recipes but can be enjoyed any time of the year. Packed with warming spices and shredded carrots, it's the perfect make-ahead meal for busy mornings. It is gluten free, of course, and  easy to customize – just swap your favorite plant-based milk to make it dairy free or use maple syrup or coconut sugar for a lower glycemic option.

Ingredients: 

2 cups Oats

1 tsp Baking Powder

1 tbsp Cinnamon

¼ tsp Nutmeg

¼ tsp Ginger

⅛ tsp Clove

1 cup Shredded Carrots

1 cup Milk

½ Brown Sugar

2 Eggs

1 tbsp Vanilla Extract or Paste

1. Preheat your oven to 350°F. Lightly grease an 8x8-inch or 9x13 baking dish or line with parchment paper.

2. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, ginger, and clove.

3. Add the shredded carrots and stir to combine evenly.

4. In a separate bowl, whisk together the milk, brown sugar, eggs, and vanilla extract or paste.

5. Pour the wet mixture into the dry ingredients and stir until fully combined.

6. Pour the oatmeal mixture into the prepared baking dish and smooth out the top.

7. Bake for 25 minutes, or until the top is set and golden brown.

8. Let cool slightly before serving. Enjoy warm or store leftovers in the fridge for up to 5 days.