Carrot Cake Baked Oatmeal

• 2-1/4 cups Old Fashioned Rolled Oats
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Nutmeg
• 1 cup Shredded Carrots
• 1 cup Milk (any Kind Will Work!)
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 cups Maple Syrup
• 1 Tablespoon Coconut Oil, Melted
• 1/3 cups Raisins
• 1/3 cups Walnuts

1. Preheat oven to 350u0b0F. Spray an 8-inch baking dish or 9-inch pie dish with nonstick spray.
2. In a large bowl, add oats, baking powder, salt, cinnamon, ground ginger and nutmeg. Whisk to combine.
3. In a separate bowl, add shredded carrots, milk, egg, vanilla, maple syrup and melted coconut oil. Stir to combine.
4. Pour wet ingredients into dry and mix until evenly combined. Add raisins and walnuts, and stir again to distribute. Mixture will be moderately thick.
5. Transfer mixture to prepared baking dish, spreading it out with a rubber spatula if necessary. Bake for 35 minutes, checking at 30 minutes. Oven times will vary, so if at 30 minutes the entire dish is hot and the top crispy, take it out and let it cool. Otherwise, let it bake for 5 more minutes before taking it out. Let cool completely.
6. Serve with milk, cream, or more maple syrup.

oats, baking powder, salt, cinnamon, ground ginger, nutmeg, carrots, milk, egg, vanilla, ubc, coconut oil, raisins, walnuts

Taken from tastykitchen.com/recipes/breakfastbrunch/carrot-cake-baked-oatmeal-3/ (may not work)