I think I could eat this everyday. Really. With steel cut oats, baked oatmeal is a whole different ballgame. The egg and almond milk give it a pudding texture and all the spices just throws it over the top. The recipe contains 3 whole shredded carrots as well so its full of goodness!
3 large carrots, finely grated (not the big shreds)
2 T. avocado oil
1 large egg
2 cups almond milk or milk of choice
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. baking powder
3/4 tsp. sea salt
1 cup raw, quick cooking steel cut oats (got mine at Costco)
1/3 cup raw pecan pieces (optional)
Finely grate 3 large carrots or enough to make 1 1/2 cups. In a medium bowl,
whisk the milk, oil, egg, spices, salt and baking powder. Add in the carrots and the oats. Mix and pour into a greased 9 X 9 inch square pan or similar. Bake at 375 for 30 minutes covered loosely with foil. Uncover and add pecans if desired. Bake another 15 or until done. Do not over bake! You want it moist like a bread pudding. If you are not using quick steel cut oats, you may need to cook it another 15 minutes. I love this warm but it is great cold later as well . Choose gluten free oats for a GF option.
**Recipe slightly adapted from A Couple Cooks recipe. Grab their cookbook!
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker