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.
Carrot Cake Baked Oatmeal Recipe
Yield:One 8 x 10-inch dish Active Time: 10 minutes Total Time: 45 minutes
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.