A great make ahead option for busy families and versatile enough to change up every week and never get board. Raisons are great sources of iron and carrots load you up with vitamin A so your eye health is on point for those hours you are about to spend in front of a computer (sigh)!

​

​

​

 

 

Ingredients:

4 cups of rolled oats

1/2 c brown sugar

2 tsp. baking powder

1 Tbsp. cinnamon

1 tsp. salt

1 cup walnuts and 1 cup raisons (optional)

1 cup shredded carrots (shred carrots in food processor 
and squeeze excess water out)

4 cups of milk or milk alternative

2 large eggs (or make flax egg as substitute)

3 Tbsp. coconut oil (melted)

2 Tbsp. Vanilla

 

Directions:

Mix ingredients together, place in greased (and lined with parchment paper) 9x11 baking dish and bake at 375 degrees for approx. 25-35 minutes or until center is cooked through (use toothpick test- if it comes out clear you are good to go!). Let cool and slice into squares - serve hot or at room temperature. 

 

​

Other ingredient options:

Swap carrots for blueberries and/or add 2 ripe banana slices on top, remove raisins 

Swap carrots for bananas and add chocolate chips on top, remove raisins

 

For a carrot cake oatmeal bake make sure to shred carrots finely (food processor is great for this), add raisins, cinnamon and you are ready to go.