Make this recipe vegan but using your favorite non-dairy milk such as almond milk or coconut milk. Use maple syrup to sweeten the oats.
I made this recipe with both a larger shred carrot and a fine shred on the carrot. Both are delicious, but I like the finely shred carrot more.
How to make the carrot cake oatmeal bake:
2 cups oats
1/2 cup finely grated carrots (~ 1 large carrot)
1/4 tsp. salt
1/3 cup raisins
1 1/2 tsp. ground cinnamon
1/2 tsp. Allspice
1/4 cup crushed walnuts
2 Tbsp. brown sugar
1 1/2 tsp. baking powder
2 cups milk
1 large egg
4 Tbsp. melted butter
2 tsp. vanilla extract
1/4 cup crushed pineapple (optional)
Preheat your oven to 375°F. In a large bowl, mix the old fashioned rolled oats with the shredded carrots, salt, raisins, cinnamon, allspice, walnuts, brown sugar and baking powder. Set aside.In another bowl whisk together the milk, egg, melted butter, vanilla extract and pineapple. Stir the wet into the dry.
Spray an 8×8 inch baking dish with non-stick spray. Pour mixture into pan and bake for 40-45 minutes or until oats are lightly brown on top. Serve with maple syrup and a dollop of yogurt on top!