My newest baked oatmeal recipe that came out so delicious! I’m such a fan of carrot cake & this recipe hit the spot! It’s so good & versatile and it’s springy & vibrant and everything we need right now!
Ingredients:
-2 cups quick oats (or rolled)
-2 cups almond milk
-1/2 cup maple syrup
-1/2 cup shredded carrots
-1/2 cup shredded coconut
-1/2 cup walnuts, chopped
-1/2 cup raisins
-1 egg
-2 tsp cinnamon
-1 tsp baking powder
-1 tsp vanilla extract
-1/4 tsp sea salt
Directions:
Preheat oven to 350 degrees. Grease an 8×8 pan with butter or oil. Then, in a large mixing bowl, add in the egg & whisk. Add in the almond milk, maple syrup, & vanilla extract. Next, add in the rest of the ingredients! Mix well until incorporated.
Pour the mixture into the pan & bake for 30-35 minutes. Check it around 30 min! You want to make sure the middle is set! Let cool & enjoy!
Once cooled completely, store in the fridge. Slices also store wonderfully in the freezer! You can eat it warm or cold, up to you! I love to top mine with yogurt & peanut butter, but have fun with it!
Also, there are so many substitutes for this depending on what you have! Any milk for almond milk, honey for maple syrup, flax egg for regular egg, any nut or no nuts for walnuts, it’s totally up to you! Use what you have & make it yours!
Xoxo,
Lex
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