CARROT CAKE BAKED OATMEAL | Quick & Easy Healthy Vegan Recipe | Summer Storm

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This is sooooo yummy and perfect for this time of the year! It’s quick, easy, and on the healthier side! Win, win, wiiiiin!


-2 C old fashioned rolled oats
-3/4 C raisins (Divided into 1/2 C & 1/4 C)
-1 C raw, chopped walnuts (Divided into 1/2 C & 1/2 C)
-1 1/2 tsp baking powder
-1/4 tsp kosher salt
-2 tsp ground cinnamon
-1 tsp ground ginger
-1 1/2 C finely shredded carrot
-2 1/2 C plain, unsweetened soy milk
-2/3 C pure maple syrup
-1 tbsp pure vanilla extract
-Coconut oil for greasing baking dish
-Preheat the oven to 375 degrees fahrenheit.
-Lightly grease a 9-inch baking dish with coconut oil.
-In a large bowl combine the rolled oats, 1/2 cup of the raisins, 1/2 cup of the walnuts, baking powder, salt, cinnamon, and ginger, and stir well to combine.
-In another medium bowl combine the shredded carrot, soy milk, maple syrup, and vanilla extract, and mix well to combine.
-Pour the wet mixture into the dry mixture and stir well to combine.
-Pour the mixture into the lightly greased baking dish and spread around evenly.
-Sprinkle on the other 1/4 cup of raisins and the other 1/2 cup of walnuts. Press down lightly to adhere.
-Bake for 35 minutes.
-Allow to cool for 15 minutes, and then dig in.
*Serve with yogurt for a healthy breakfast, allow to cool down completely (stick in the refrigerator for ultimate firmness) and cut into squares for an on-the-go snack, or drizzle on top some cream cheese icing for a dessert!
*Store in the refrigerator. To heat up, simply scoop some into a sauce pan, add a little milk, cover, and cook over low heat until warm!

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