Preheat the Oven:Preheat your oven to 375°F (190°C). Grease a 9x9-inch (or similar) baking dish with cooking spray or a bit of melted butter
Mix the Dry Ingredients:In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir well to ensure the spices are evenly distributed.
Prepare the Wet Ingredients:In another bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter). Make sure the wet ingredients are well combined.
Combine Wet and Dry Ingredients:Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well mixed.
Add the Carrots and Extras:Fold in the grated carrots, chopped nuts, raisins (or dried cranberries), shredded coconut, and crushed pineapple (if using). Mix until these ingredients are evenly distributed throughout the oatmeal mixture
Pour into the Baking Dish:Pour the oatmeal mixture into the prepared baking dish. Use a spatula to spread it out evenly.
Bake:Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.
Cool and Serve:Allow the baked oatmeal to cool for a few minutes before serving. This will help it set and make it easier to cut into squares. Serve warm, either on its own or with a splash of milk, a dollop of yogurt, or a drizzle of maple syrup
Conclusion Carrot cake baked oatmeal combines the rich, spiced flavors of carrot cake with the hearty, nutritious qualities of oatmeal, making it an ideal breakfast option
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