Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal
3 cups rolled oats
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp cardamon
fresh grated nutmeg
1/4 cup cereal mix
see notes
1 cup walnuts
roughly chopped
3 cups almond milk
could also use coconut milk
1/4 cup coconut cream
1/4 cup maple syrup
could also use honey
1 tsp vanilla
2 whole carrots
grated, about 2 cups
1/2 cup golden raisins
2 tsp coconut oil
2 cups vegan struesel
optional topping, see notes
1/4 cup coconut manna
This is an easy make-ahead breakfast dish that can feed a bunch of people. Its whole grain goodness will keep you feeling satisfied and energized all morning!
Mix dry ingredients in large bowl.
Add almond milk, coconut cream, maple syrup, vanilla, carrots and raisins and mix to combine.
Pour mixture into 9 x 13 Pyrex dish, coated with coconut oil and allow to sit, refrigerated over night.
In the morning add optional vegan struesel topping.
Bake at 350 degrees for about 40 minutes or until set and browned.
Serve drizzled with warmed coconut manna.
Cereal mix is equal parts ground flax seed, unsweetened coconut flakes and chia seeds. I make a batch of this and keep it in a glass jar to use as a hot cereal topping, adding extra fiber to a muffin recipe, smoothies or even as an egg replacer.

Coconut Manna is an indulgent whole coconut puree or coconut butter. You will likely have to visit a health food or special store to find it, but it's worth the extra effort if you want to take this dish to the next level. Warm it up a bit to use it like a frosting glaze.