Ingredients

The following ingredients have 6 Servings
  • 1 ½ cups loosely packed grated carrot ((~2 large carrots))
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1/4 cup maple syrup ((or sub coconut nectar or agave nectar))
  • 2 Tbsp melted coconut oil or avocado oil ((if avoiding oil, sub applesauce or omit))
  • 1/4 tsp sea salt
  • 1 ½ tsp ground cinnamon
  • 2 cups dairy-free milk ((we used unsweetened almond milk))
  • 2 cups gluten-free rolled oats
  • 1/2 cup walnuts, chopped ((plus more for topping))
  • 1/2 cup raisins ((plus more for topping))
  • 1 Tbsp coconut sugar ((optional))
  • Dairy-free milk
  • Coconut sugar or maple syrup
  • Nut butter

Instruction

  • Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
  • Grate carrots using the large side of a box grater or the grating attachment on a food processor.
  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
  • Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
  • Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a “swirl” effect (optional).
  • Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
  • Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
  • Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.