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Carrot Cake Oatmeal Bake

This breakfast casserole doubles as a dessert. Try serving warm with some “banana nice cream”—you won’t be disappointed!

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  • 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



  1. Mix until well combined and add to  9×13 pan. Sprinkle with remaining cinnamon.
  2. 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


Get more recipes like this one in our free PLANTSTRONG Community.


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