From Jenna 'Lambchop' Ortner
 rolled oats3 cups
 baking powder1 1/2 tsp
 salt 1/4 tsp
 cinnamon1 1/2 tsp
 cardamon 1/4 tsp
 fresh grated nutmeg
 cereal mix 1/4 cup
see notes
 walnuts1 cup
roughly chopped
 almond milk3 cups
could also use coconut milk
 coconut cream 1/4 cup
 maple syrup 1/4 cup
could also use honey
 vanilla1 tsp
 carrots2 whole
grated, about 2 cups
 golden raisins 1/2 cup
 coconut oil2 tsp
 vegan struesel2 cups
optional topping, see notes
 coconut manna 1/4 cup


large mixing bowl
9 x 19 glass baking dish
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.