+GF +SF
This just may be the best oatmeal I have ever made! It’s just like eating carrot cake for breakfast, but without any of the guilt. —KH
SERVES 6
2 cups (160 g) GF rolled oats
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1½ cups (355 ml) nondairy milk
1 cup (145 g) finely shredded carrot
½ cup (120 ml) agave nectar or maple syrup
2 tbsp (14 g) ground flaxseed mixed with 4 tbsp (60 ml) warm water
1 tsp vanilla extract
1 tsp orange zest
3 (6-oz [170-g]) containers nondairy yogurt
OPTIONAL TOPPINGS
Sprinkle of chopped walnuts
Drizzle of maple syrup
Preheat the oven to 350°F (177°C). Oil a medium casserole dish or line with parchment paper to make it oil-free.
Mix the dry ingredients in a large mixing bowl. Next, add the wet ingredients to a small mixing bowl and combine well. Finally, add the wet ingredients to the dry, and mix well.
Pour the mixture into the prepared casserole pan and smooth it out with a spatula. Bake uncovered for 45 minutes. It will be wetter than a regular cake, but as long as it’s as thick as bread pudding, it’s good to go.
Top each serving with half a small container of nondairy yogurt to serve as your icing.
You can also sprinkle chopped walnuts and drizzle on a little maple syrup to make the most impressive breakfast you’ve ever served your family!