Spiced Carrot Cake Baked Oatmeal with Maple Nut Topping
Ingredients
- 2 cups gluten-free rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp sea salt
- 21/4 cups non-dairy milk
- 1 chia or flax seed egg
- 2 tbsp pure maple syrup
- 11/2 tsp pure vanilla extract
- 200 g (about 2 cups) grated carrot
- 1/4 cup raisins (recently declared low fodmap at 1 tbsp/serving! ?) maple nut topping:
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil, room temperature
- 3/4 cup walnuts
- 1/2 cup sunflower seeds
- 1/4 cup unsweetened coconut
Preparation
Preheat the oven to 375°f
Grease an 8 x 10 inch baking dish and set aside
In a large bowl, mix together the oats, spices, baking powder, and salt
In a medium bowl, whisk together the milk, chia egg, maple syrup and vanilla
Add the wet mixture to dry mixture and stir until combined
Stir in shredded carrot and raisins
Pour mixture into prepared baking dish and smooth out with a spoon, gently pressing down
To create the maple nut topping, put the maple syrup, coconut oil, walnuts, sunflower seeds and coconut in a small bowl
Mix until well coated
Spread topping over oat mixture and bake until lightly golden around edges and nuts and seeds are lightly browned, about 35 minutes
Cool slightly and serve on its own or with a dollop of coconut whipped cream
When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares
Enjoy!?