Ingredients

The following ingredients have 12 Servings
  • 3 cups certified gluten free oats
  • 1/2 cup unsweetened shredded coconut
  • 2 tbsp flaxmeal
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup non-dairy milk ((I used cashew milk))
  • 1 very ripe banana ((mashed))
  • 3/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/3 cup chopped walnuts
  • Sweet Cashew Cream Cheese
  • Shredded Coconut
  • Pure Maple Syrup

Instruction

  • Preheat the oven to 350 degrees F.
  • Lightly spray a 12-cup muffin tin with cooking spray and set aside.
  • In a medium mixing bowl, stir together the oats, coconut, flaxmeal, cinnamon, nutmeg, ginger, baking powder and salt and set aside.
  • In another medium mixing bowl, whisk together the smashed banana, non-dairy milk, maple syrup, and vanilla.
  • Pour the wet ingredients over the dry while stirring to coat. Mix thoroughly to ensure all the dry ingredients are moistened.
  • Stir in the shredded carrots and walnuts and stir well.
  • Spoon the mixture into the prepared muffin tins. Fill each one all the way to the top and pack it down with the back of a spoon.
  • Bake for 20-25 minutes until the baked oatmeal starts to pull away from the sides easily.
  • Let it cool in the pan on a wire rack for at least 10 minutes. Then, gently with knife or a spoon, lift them out of the tin and continue to let them cool on the wire rack.
  • Serve them with Sweet Cashew Cream Cheese or a little extra maple syrup.