This breakfast casserole doubles as a dessert. Try serving warm with some “banana nice cream”—you won’t be disappointed!
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Ingredients
- 4 cups shredded carrots
- 3 cups oats
- 1 cup unsweetened applesauce
- 1 cup oat flour
- 1/2 cup raisins
- 1/2 cup walnuts – optional
- 1 1/2 teaspoons baking powder
- 2 tablespoons cinnamon (reserve 1 tablespoon cinnamon to sprinkle over the top)
- 1 teaspoon turmeric
- 1 teaspoon pumpkin pie spice
Mix together the above ingredients then add:
- 4 cups almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Mix until well combined and add to 9×13 pan. Sprinkle with remaining cinnamon.
- Bake at 425 for 30 minutes for a “scoopable” oatmeal bake or bake 45 minutes for sliceable “cake-like” serving.
Serve with fresh fruit and enjoy while warm. Refrigerate any leftovers.
Servings: 12
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