Author: Alisa Fleming

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of

Carrot Cake Baked Oatmeal

These very moist squares have a breakfast-meets-bread pudding vibe. They’re just sweet enough, but you can increase the brown sugar to 1/2 cup if you are craving dessert, or reduce it to 1/4 cup for a more wholesome breakfast. Makes: 9 servings Free of: gluten and all top allergens