Carrot Cake Baked Oatmeal

I know I'm a little late but I thought this recipe would be festive for an Easter Brunch. Oatmeal is actually a great way to get some veggies in early in your day. Whether you add greens and eggs, carrots and walnuts, or pumpkin and spices - it's a totally versatile meal/snack option. This recipe makes about 6 servings (depending on appetites & sides). It's perfect for a crowd or to save and freeze as part of your meal prep. 



1 banana, mashed
2 cups old fashioned oats
1.5 cups grated carrots
1.5 cups milk (I used soy, add until oats are covered, moist when mixed, but not drowning)
1 rounded tsp baking powder
1 tsp ground ginger
1 rounded tsp cinnamon
2-3 Tbsp each walnuts and raisins (I used craisins)


1. Mix all ingredients in a large mixing bowl.
2. Add to a medium sided cast-iron skillet, or a square baking dish. Spread flat on top.
3. Bake at 375 for 35 minutes, until golden brown.
4. Top with greek yogurt, cinnamon, maple syrup, or peanut butter and a side of fruit. Serve and enjoy!

I sliced this into 6 servings and put some in the fridge, some in the freezer to heat up throughout the week as a quick grab-and-go breakfast.