Sunday, January 4, 2015

Baked Carrot Cake Oatmeal

1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking powder
1/8 teaspoon salt
1 medium or small carrot, shredded
1/2 cup unsweetened almond milk
1/2 tablespoon molasses
1 teaspoon vanilla extract
1 tablespoon dried cranberries
1 tablespoon chopped walnuts

Preheat oven to 375F and lightly grease a baking sheet (I prefer to use a silicone mat instead).
In a large bowl, mix together the rolled oats, cinnamon, ginger, baking powder, and salt. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, molasses, and vanilla. Add the wet mixture to dry mixture and stir until combined.
Pile the mixture onto baking sheet. I like mine as a giant muffin top, so I don't do any shaping beyond pouring the mixture out. Sprinkle on the walnuts and cranberries and press down lightly.
Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools. Let cool for about 10 minutes before serving.

makes 1 serving
317calories  |  9.3g fat  |  51.9g carbs  |  7.3g protien