Ingredients
The following ingredients have 6 Servings
- 2 1/4 cups (180 grams) rolled oats (old fashioned oats) ((steel-cut oats or quick oats should be ok too))
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (135 grams) lightly packed shredded carrots, about 3 carrots (or finely grind them in processor)
- 2 1/2 cup (591 ml) milk ((or almond milk, soy, or coconut milk))
- 1/3 cup (79 ml) maple syrup ((or brown sugar), use less if you like less sweet)
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger ((or 1 1/2 teaspoons fresh))
- other great additions, Note 1
- 1/2 cup (57 grams) chopped walnuts ((or other chopped nuts))
- 1/4 cup (36 grams) chopped pitted dates or raisins ((or other chopped dried fruit))
- (optional): vanilla yogurt, maple syrup, cinnamon and/or extra shredded carrots
Instruction
- Preheat oven to 375F/190C. Grease (or spray with oil) a 2 .5 quart/10-cup casserole (2.37 liter) baking dish e.g. 8" x 11", 7" x 11" or 9"x 9" (in cm: 20 x 28, 18 x 28, 23 x 23).
- MIX DRY INGREDIENTS: In a large mixing bowl, mix together with a fork - oats, salt, baking powder, cinnamon, ginger powder
- MIX WET INGREDIENTS and COMBINE: In a separate bowl (medium size), mix together shredded carrot, milk, syrup, vanilla. Then add this to the dry ingredients in the larger bowl and stir to combine well.
- ADD TOPPING AND BAKE: Pour oat mixture into baking dish. Press down with hands to ensure oatmeal sinks into milk. Sprinkle on walnuts and dates (or raisins) and press down slightly again. Bake for 32-37 minutes until edges are lightly golden brown (I bake for 35 minutes in a 7 x 11" pan - baking time will depend on size of pan). Inside texture will be moist. It firms up a bit when cooled. Cool for 10 minutes,
- SERVE: Serve in bowls or cut into squares when cooled. Top with vanilla or plain yogurt, a drizzle of pure maple syrup, a sprinkle of cinnamon and/or extra shredded carrots if desired. Serve warm or at room temperature.
