Heavenly Carrot Cake Oatmeal

By Angela Liddon

Ok....This is fabulous!!  It is vegan, gluten-free, oil-free, soy-free!  And, it tastes delicious!
I eat this in the morning (heated up) with my coffee and love it.  It is also my go to snack after a long run.  Enjoy!

Serves 6
Prep time 25 min, cook time 35 min

Ingredients:
2 1/4 cups rolled oats, certified gluten free if necessary (I buy organic rolled oats from Sprouts in bulk)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/4 tsp fine grain sea salt
1 1/2 cups lightly packed shredded carrots (I buy the colored organic carrots from Trader joes.  I like the taste and like that they are organic)
2 1/2 cups unsweetened almond milk (or non dairy milk of choice) I used almond milk
1/3 cup pure maple syrup
2 tsp pure vanilla extract
1 1/2 tsp freshly grated ginger (or 1/2 tsp ground ginger) I use freshly grated..highly recommend!
1/4 cup raisins (I like the golden organic raisins from Trader Joes)
1/2 cup chopped walnut halves

Directions:
1. Preheat oven to 375F and lightly grease a casserole dish.  I used an 8x11 pan
2. In large bowl, mix the rolled oats, cinnamon, baking powder and salt
3. In a medium bowl, which the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla and fresh ginger
4. Add the wet mixture to dry mixture and stir until combined
5. Pour mixture into dish and smooth out with a spoon.  Press down on the oatmeal with a spoon or your hands so the oats sink into the milk.  Sprinkle on the walnuts and raisins and press down lightly again.
6.  Bake, uncovered, for 32-37 minutes until lightly golden along edge.  The oatmeal will still look a bit soft in some spots when it comes out of the oven, but it will firm up as it cools.  I cooked mine for 35 min
7.  Let cool for 10 minutes before serving.  When oatmeal is fully cooled, you can cut it into squares.
8. Leftovers can keep for 3 days in fridge or 2 weeks in freezer.  I like it warmed up in the microwave...it tastes like dessert!!