Carrot Cake Make Ahead Oatmeal

5 from 2 votes

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Servings: servings

Calories:

2 cups gluten free old fashioned oats - I like Bob's Red Mill
1 ½ cups shredded or matchstick carrots
2 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon 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 teaspoon pure vanilla extract
⅓ cup raisins
½ cup roughly chopped walnuts

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).