Pumpkin Carrot Cake Oatmeal Bake
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Pumpkin Carrot Cake Oatmeal Bake Prep time:??10 mins Cook time:??35 mins Total time:??45 mins Serves:?3 as a breakfast serving, or 6 as a snack ? - olive oil cooking spray
- 2 cups whole rolled oats (not quick oats)
- 1 tsp baking powder
- ? tsp sea salt
- ? TB pumpkin pie spice
- ? TB cinnamon
- ? tsp nutmeg
- ? tsp ginger
- 3 packets natural sweetener (I used Stevia)
- 1 medium carrot, finely shredded
- ? cup raisins
- 1 flax egg (or 1 large egg, beaten)
- 1 tsp vanilla
- ? cup pumpkin puree (not pumpkin pie mix)
- 1 and ? cup unsweetened vanilla almond milk
- Preheat oven to 350 degree F. Spray an 8 x 8" baking pan with cooking spray. Set aside.
- Combine oats, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and sweetener in a large mixing bowl. Stir until well-combined.
- Stir in carrots and raisins.
- Mix in the flax egg or egg, vanilla, pumpkin, and almond milk.
- Pour the oatmeal mixture into the baking pan and bake uncovered for approximately 35 to 40 minutes, or until a toothpick comes out clean.
Source: Wishes and Dishes
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