There's nothing better than waking up to the sweet smell of warm cinnamon on a Sunday morning. This Carrot Cake Oatmeal Bake will feed a hungry crowd or serve as a scrumptious start to your week, with lots of delicious leftovers!
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Ami Mackey
12
15 minutes
30 minutes
Breakfast
Perfect for batch cooking or to feed the family on Sunday morning!
4 cups shredded carrots
3 cups rolled oats
1 cup unsweetened applesauce
1 cup oat flour
½ cup raisins
½ cup walnuts
1 ½ teaspoons baking powder
2 tablespoons cinnamon (divided use)
1 teaspoon turmeric
1 teaspoon pumpkin pie spice
4 cups unsweetened almond milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon salt
Preheat oven to 425
Mix dry ingredients (except 1 tablespoon cinnamon) in a large bowl until well combined.
Add remaining ingredients and stir well.
Pour into a 9 x 13 pan. Sprinkle with reserved tablespoon of cinnamon.
Bake for 30 minutes for a “scoop-able” oatmeal bake or bake 45 minutes for sliceable “cake-like” serving.
Serve with fresh fruit and enjoy while warm. Refrigerate any leftovers.
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