The first time I made this heavenly oatmeal, the “leftovers” never made it to the fridge. With three kids in the house, it got gobbled up pretty quickly! I can’t really complain though, because they were the ones who gave me Angela Liddon’s Oh She Glows Every Day cookbook for Christmas. Smart kids! I highly recommend you give this recipe a try. If you are lucky enough to have leftovers, they warm up easily to make a delicious week day breakfast. (Yes, I’ve made it again and have learned to make a double batch. Smart Mama)
Here’s what you need:
- 2 1/4 cups Oats
- 1 1/2 tsps Baking Powder
- 1 1/2 tsps Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Sea Salt (fine grain)
- 1 1/2 cups carrots (shredded)
- 2 1/2 cups Unsweetened Almond Milk (or milk of choice)
- 1/3 cup pure Maple Syrup (sorry Aunt Jemima)
- 2 tsps pure Vanilla Extract
- 1/4 cup Organic Raisins
- 1/2 cupWalnuts (chopped)
Here’s what you do:
1. Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish with coconut oil.
2. In a large bowl, mix together the rolled oats, cinnamon, baking powder, ginger and salt.
3. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup and vanilla.
4. Add the wet mixture to dry mixture and stir until combined. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
5. Bake, uncovered, for 30-40 minutes until lightly golden along the edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools. Let cool for about 5-10 minutes before serving. (If you can wait that long, it will smell amazing!) Once slightly cool, it will firm up enough to be sliced into squares.
6. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some yogurt.