A warm and comforting carrot cake oatmeal bake that combines the wholesome goodness of oats with the sweet, spicy flavors of carrot cake. Perfect for a hearty breakfast or a cozy snack.
2 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/4 cup pure maple syrup
1/4 cup brown sugar, packed
1 1/2 cups unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts
1/2 cup raisins
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with coconut oil.
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the eggs, maple syrup, brown sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed.
Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 10 minutes before serving.