Carrot Cake Make Ahead Oatmeal combines two of my favorite things in a fairly healthy way. And I can make it ahead the night before! I love this for when I have a lot of friends and family staying over. After a late night of catching up (and usually a few glasses of wine), it is nice to wake up in the morning, pop something in the oven and breakfast is served without much effort.
I like to have an oatmeal like this one or my Banana Bread Make Ahead Oatmeal with an egg dish. Something like Make Ahead Sausage and Egg Souffle. Or I whip up the filling for my Spicy Broccoli Quiche or Truffle Spinach Quiche and keep it in a covered bowl overnight. In the morning, I pour it into the crust and bake it. Easy peasy breakfast plan for a crowd:-)
Carrot Cake Make Ahead Oatmeal
Ingredients
- 2 cups gluten free old fashioned oats I like Bob's Red Mill
- 1 ½ cups shredded or matchstick carrots
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp Salt
- 3 cups milk or non dairy substitute I use So Delicious or Ripple unsweetened vanilla
- ⅓ cup pure maple syrup or brown sugar
- 2 tsp pure vanilla extract
- ⅓ cup raisins
- ½ cup roughly chopped walnuts
Instructions
- Grease a baking dish with 8 cups capacity. If making ahead and you are planning to go straight from the fridge to the oven the next day, consider using a metal dish as glass or ceramic can crack from dramatic temp changes. Or let the glass or ceramic dish sit out at room temp before putting it in the oven.
- In a large bowl, combine all ingredients.
- Pour into your greased baking dish. Cover and refrigerate overnight or bake right away.
- Preheat oven to 350 degrees. Bake for 40-45 minutes, until the top is browned and the center no longer jiggles. Serve warm with a drizzle of maple syrup and a dollop of whipped cream (or dairy free Truwhip Vegan or Coco Whip).