Carrot Cake Baked Oatmeal

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Carrot
  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Condiments

  • 1/2 cup Agave nectar

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1 Pinch Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Milk

Found on anniesnoms.com

Description

Ingredients

• 2 and ½ cups (200g) rolled oats
• 1tsp baking powder
• 2tsp ground cinnamon
• 1tsp ground ginger
• Pinch salt
• 1 and ½ cups (225g) grated carrot
• 2tsp vanilla extract
• ½ cup (165g) agave nectar
• 1 cup (240ml) milk
• 1 large egg

Directions

• Preheat oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
• Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
• Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
• Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.
• Tip into your prepared baking dish and level off with a spatula/wooden spoon.
• Place in the oven for 35-40 minutes, until golden, slightly puffy and set. If it still wobbles in the centre, then give it a few more minutes. The very edges will be a dark golden colour.
• Dig straight in, or leave to cool, then keep it in the fridge, covered for 4 days.
• Oatmeal is best served warm from the microwave with a sprinkling of cinnamon.