This recipe came on Day Four of our Baked Oatmeal Breakfast Week. My husband's favorite dessert is carrot cake, so I knew it would be a favorite for him, but it ended up being a favorite for the entire family! This was actually my number one vote at the end of the week. The carrots gave the oatmeal a more interesting texture, and I liked the raisins and walnuts on top way more than I thought I would.
2 1/4 cups old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups lightly packed shredded carrots
1 egg, beaten
2 1/2 cups unsweetened almond milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)
1/4 cup raisins
1/2 cup chopped walnuts
Preheat oven to 375F and lightly grease a 2-quart baking dish. I used an 8x8 square pyrex.
In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt (plus ground ginger if not using fresh). Set aside.
In a medium bowl, whisk together the wet ingredients: shredded carrot, egg, 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 until evenly distributed. Press down on the oatmeal with a spoon to ensure the oats sink into the milk. If preparing the night before, cover with foil and put in refrigerator until morning. Then continue on with remaining steps.
Sprinkle walnuts and raisins on top. Bake in preheated oven, uncovered, for about 35 minutes, or until lightly golden around the edges. The oatmeal might still look a bit soft or wet in some spots when you take it out of the oven, but it will firm up as it cools.
Let the oatmeal cool for about 10 minutes before serving with milk, cream, or whipped cream for a special treat!
Read more: http://ohsheglows.com/2014/03/19/heavenly-carrot-cake-baked-oatmeal/#ixzz3rTiBV23x