Carrot Cake Oatmeal Bake
Perfect for batch cooking or to feed the family on Sunday morning!
- Author
- Ami Mackey
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 12
- Category
Breakfast
Ingredients
- 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
Directions
- 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.
