This is a keeper for a time saving breakfast! Assemble it the night before and bake it in the morning. This is my adapted version of the original recipe created by Oh She Glows.
Yield: 9×12 pan
Ingredients
- 2 cups rolled oats, old fashioned
- ½ cup raisins
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- 3 cups unsweetened plant-based milk (view instructions on how make to cashew milk)
- 1½ cups shredded carrots (200g/7oz)
- 3-4 Tbsps maple syrup*
- 1½ tsp vanilla
- ½ cup walnuts, optional and as a condiment
Instructions
- Preheat oven to 350°F.
- Use an 8 x 8 or 9 x 12-inch baking pan. No need to grease pan.
- Add to baking pan the rolled oats, raisins and spices then mix well to distribute.
- Add the plant-based milk, carrots, syrup, and vanilla. Stir well to combine, then smooth out the mixture into the pan. This mixture will be very wet.
- Cover baking pan with a layer of foil and place pan in the fridge overnight. (If desired, to prevent the foil from touching the food first cover with a layer of parchment paper then foil. When allowing this to sit overnight the oats will absorb the milk and the mixture will become firm).
- To prevent oats from drying out, bake covered for 40 minutes then bake uncovered for an additional 10 minutes.
- This can be served plain with a sprinkle of walnuts, your favorite plant-based milk or with a drizzle of Cashew Pear Cream.
- Keep leftovers in a covered container and in the refrigerator, up to 5 days. Leftovers can be eaten cold or warmed up.
Notes
- Instead of maple syrup substitute with 12-15 pitted Deglet Noor dates.
- If using dates, chop them up into small pieces or if you prefer add them to a blender with the plant-based milk and vanilla. Allow dates to soak for 20 minutes or until soften then blend then continue with the instructions starting with step 4.