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
- 2 1/2 cups gluten-free quick oats
- 1/3 cup packed brown sugar
- 2 tbsp ground flaxseed
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 cups allergy-friendly unsweetened dairy-free milk beverage
- 1 1/2 cups grated carrots (about 4 to 5 medium carrots)
- 1/3 cup crushed pineapple, drained, juice reserved
- 1/3 cup pineapple juice (from the can of crushed pineapple)
- 1/3 cup raisins
- 2 tbsp rice bran, grapeseed or canola oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 375° F and grease an 8 x 11-inch or 9 x 9-inch baking dish.
- Place oats, sugar, flaxseed, cinnamon, baking powder, salt, and nutmeg in a large bowl. Whisk to combine.
- Add milk beverage, carrots, pineapple juice, raisins, oil, maple syrup, and vanilla. Stir to combine.
- Pour mixture into the prepared baking dish and level out.
- Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before carefully cutting into squares. Store leftovers in refrigerator up to 3 days, or individually wrap and freeze. They will fluff up a bit when reheated.
Soften allergy-friendly, dairy-free cream cheese alternative or sunflower seed butter by whipping it. Spread on baking oatmeal squares before serving and sprinkle with ground cinnamon or nutmeg. For a sweet spread, make my Sweet “Cream Cheese” Topping recipe here.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes