Calling this recipe “oatmeal” really doesn’t do it justice. Plain old oats are transformed into a lusciously thick spice pudding-cake, with carrots, apples, and raisins lending just enough sweetness to make this breakfast seem decadent.
Yield: One 8 x 10-inch dish
Active Time: 10 minutes
Total Time: 45 minutes
2 cups gluten-free rolled oats
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1 teaspoon large-flake sea salt
1 1/3 cups grated carrots
1 apple, peeled and grated
Scant 1/2 cup mixed raisins and/or currants
2 1/4 cups almond milk
6 tablespoons maple syrup
2 tablespoons coconut oil
1 cup pecans
3/4 cup mixed pumpkin, sunflower, and/or sesame seeds
Preheat oven to 375 degrees and grease an 8 x 10-inch baking dish with coconut oil.
Combine rolled oats baking powder, ginger, nutmeg, cinnamon, cardamom, vanilla, and salt together in a large bowl. Stir in grated carrots, apples, raisins and currants.
In a small bowl, beat the eggs, add in almond milk and 1 tablespoon maple syrup, and whisk to combine.
Spoon the oat mixture into the pre-greased baking dish and pour egg mixture over to evenly coat.
In a separate bowl combine the pecans and seeds with 5 tablespoons maple syrup and coconut oil. Sprinkle this mixture on top of oats and bake for 25 to 30 minutes, or until oatmeal is set and nuts are golden. Let cool slightly before serving.
Photo credit: Paul Delmont
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