This recipe is a go to in our home here in BKLYN. I make it once a week for it is so delicious and is inspired by this recipe http://www.greenkitchenstories.com/baked-carrot-cake-oatmeal. I toyed with it a bit and pulled out the spices, added a lot more vanilla extract, chocolate, and cranberries.
J. Love’s Remix of Baked Carrot Cake Oatmeal
For a vegan alternative: measure 2 tbsp chia seeds into a small bowl and add 1/3 cup (90 ml) water. Stir with a spoon and set a side for 15 minutes. Use in place of the eggs.
2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac
1 tsp baking powder
1 tbsp pure vanilla extract
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
a handful cranberries + a handful of dark or semi-sweet chocolate chunks
2 organic eggs or chia seed mixture (see top note)
2 cups / 500 ml / 17 oz plant milk of your choice, I typically use Almond Milk.
Crunchy top layer
4 tbs pure maple syrup
2 tbsp coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice ( I use 1/3 up walnuts + 1/3 cup of cashews)
3/4 cup / 100 g sunflower seeds or seeds of your choice
Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.
Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.
To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.