Carrot Cake Baked Oatmeal

Ingredients

• 2.33 cups rolled oats
• 0.5 cups walnuts
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 0.5 teaspoons pumpkin pie spice
• 0.5 teaspoons salt
• 0.33 cups maple syrup
• 1.75 cups half-and-half
• 1 large egg
• 2 tablespoons unsalted butte
• 2 teaspoons vanilla bean paste
• 2 carrots
• 1 cup golden raisins

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with nonstick spray. Set aside.

2. 2

   Stir oats, 1/4 cup walnuts, cinnamon, baking powder, pumpkin pie spice, and salt together in a bowl. Whisk maple syrup, half-and-half, egg, butter, and vanilla bean paste together in another bowl; stir into oat mixture.

3. 3

   Place carrots in a microwave-safe bowl; microwave on High for 45 seconds. Stir carrots and raisins into oat mixture; pour into the prepared baking dish. Sprinkle remaining nuts on top.

4. 4

   Bake in the preheated oven until the top is nicely golden and a toothpick inserted near the center comes out clean, 25 to 35 minutes.

5. 5

   Remove from the oven to cool completely. Cut into squares to serve.