Carrot Cake Baked Oatmeal

• 2-1/2 cups Rolled Oats
• 1 teaspoon Baking Powder
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1 pinch Salt
• 1-1/2 cup Grated Carrot
• 2 teaspoons Vanilla Extract
• 1/2 cups Agave Nectar
• 1 cup Milk
• 1 Large Egg

1. Preheat oven to 350 F and spray an 8x8 inch square pan with cooking spray.
2. Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
3. Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine. Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.
4. Tip batter into your prepared baking dish and level off with a spatula/wooden spoon. Place in the oven for 35-40 minutes, until golden, slightly puffy and set. If it still wobbles in the centre, then give it a few more minutes. The very edges will be a dark golden colour.
5. Dig straight in, or leave to cool, then keep it in the fridge, covered for 4 days. Oatmeal is best served warm from the microwave with a sprinkling of cinnamon.

rolled oats, baking powder, ground cinnamon, ground ginger, salt, carrot, vanilla, milk, egg

Taken from tastykitchen.com/recipes/breakfastbrunch/carrot-cake-baked-oatmeal-2/ (may not work)