Baked Carrot Cake Oatmeal

Vegetarian, Summer, Dessert, Breakfast, Baking, Snack


2 1/4 Cup bulk old fashioned rolled oats

1 1/2 tsp Rumford baking powder

1 tsp Frontier Co-op cinnamon

1/2 tsp kosher salt

1/2 tsp Frontier Co-op ginger

1/4 tsp Frontier Co-op nutmeg

2 Happy Egg Co large eggs, whisked

1/3 Cup Wholesome brown sugar

2 Cup Ozark Mountain Creamery whole milk

2 tsp Frontier Co-op vanilla extract

1 1/2 C Shredded organic carrots

1/2 Cup bulk raisins


Step 1

Preheat oven to 375. Lightly grease a 2-3 quart casserole dish. Set aside.

Step 2

In a large bowl, mix together your oats, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.

Step 3

In another smaller bowl, whisk together your eggs, brown sugar, milk, and vanilla together.

Step 4

Add your wet ingredients to your dry ingredients. Fold in your carrots and raisins.

Step 5

Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Step 6

Allow to rest for 10 minutes.