Carrot Cake Baked Oatmeal
- 2 cups gluten-free old-fashioned oats or non-gluten free will work too
- 2/3 cup roughly chopped pecans
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- 1¾ cups almond milk
- 1/3 cup maple syrup
- 2 large eggs
- 3 tablespoons melted coconut oil divided
- 2 teaspoons vanilla extract
- 1 medium-large carrot peeled, Blade D, noodles chopped
Preheat the oven to 375 degrees. Grease a 10” skillet or 9” baking dish .
In a medium mixing bowl, combine the oats, pecans, cinnamon, ginger, baking powder, and salt. Whisk to combine.
In a medium mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.
Arrange the carrot noodles evenly over the bottom of the baking dish. Cover the carrots with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the almond milk moves down through the oats, then gently pat down any dry oats resting on top.
Bake for 30 to 35 minutes, until the top is nice and golden and the bake is firm. If any of the carrot noodles start to burn, don’t worry, you can snip them afterwards. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining coconut oil on the top before serving.