Carrot Cake Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

This recipe will always remind me of my dear 8 year old son.  Last summer when it was his turn to help make breakfast, he wanted to make this.  We made it and immediately fell in love.  

Unlike my other baked oatmeals, this recipe is more custard like.  This is why I love it.  It is so delicious.  Give it a try.  You wont regret it. 

Plus - it fulfills one of my main goals in life:  Feed my children veggies for breakfast!  

Bwahahahaha! 

Carrot Cake Baked Oatmeal - Gluten and Dairy Free

3 1/2 cups old fashioned oats 

2 1/4 tsp. cinnamon

2 1/4 tsp. baking powder 

1/4 heaping tsp. salt 

1/2 tsp. ginger 

3 c. packed shredded carrots 

4 c. milk of choice ( I use one can of full fat coconut milk and the rest rice or coconut from a carton.) 

1/2 c. maple syrup 

3 tsp. vanilla 

1/4 c. raisins 

Combine all ingredients and mix well.  Pour into a 9 X 13 pan.  Cook at 375* for 40 mins.  

Serve with milk or if you're feeling especially decadent - some coconut cream! 

Yum yum. 

PS: For extra ease in the morning you can mix this up the night before and just let it cook while everyone is getting ready in the morning.  I love easy mornings.  Easy mornings and veggies for breakfast . . . my life goals. Ha.