Baked Carrot Cake Oatmeal
To save prep time in the morning, you can assemble this savory breakfast the night before and just pop it in the oven when you’re getting ready to eat.
Servings 4
Daily Dozen 
Ingredients
- 1 cup rolled oats
- 2 tablespoons ground chia seed
- 2 tablespoons ground flaxseed
- 1 cup grated carrot
- ¼ cup chopped pecans or walnuts
- 1½ teaspoons ground cinnamon
- 2¼ cups unsweetened soy milk
- ½ cup Date Syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line an 8-inch (20-cm) square baking pan with parchment paper and set aside.
- In a bowl, combine the oats, chia seed, flaxseeds, carrot, nuts, and cinnamon, and stir until well mixed. Add the soy milk, Date Syrup, and vanilla, then stir until well combined.
- Transfer the oatmeal mixture to the prepared baking pan and smooth it evenly.
- Bake for about 30 minutes, or until the oatmeal is golden brown and set. Remove from the oven and set aside to cool for 10 to 15 minutes before serving.
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