{"id":5520,"date":"2015-01-25T21:09:00","date_gmt":"2015-01-26T02:09:00","guid":{"rendered":"http:\/\/recipes.darcyparks.ca\/?p=5520"},"modified":"2015-01-25T21:09:00","modified_gmt":"2015-01-26T02:09:00","slug":"carrot-baked-oatmeal","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5520","title":{"rendered":"Carrot Baked Oatmeal"},"content":{"rendered":"<p><strong>Serves: <\/strong>6<strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: <\/strong>Oh She Glows<strong><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 1\/4 cups rolled oats<\/li>\n<li>1 1\/2 teaspoon of cinnamon<\/li>\n<li><span class=\"ingredient\">1 1\/2 teaspoons baking powder<\/span><\/li>\n<li><span class=\"ingredient\">1\/4 teaspoon fine grain sea salt<\/span><\/li>\n<li><span class=\"ingredient\">1 1\/2 cups lightly packed shredded carrots<\/span><\/li>\n<li><span class=\"ingredient\">2 1\/2 cups unsweetened almond milk (or non-dairy milk of choice)<\/span><\/li>\n<li><span class=\"ingredient\">1\/3 cup pure maple syrup<\/span><\/li>\n<li><span class=\"ingredient\">2 teaspoons pure vanilla extract<\/span><\/li>\n<li><span class=\"ingredient\">1 1\/2 teaspoons freshly grated ginger (or try \u00bd tsp ground ginger)<\/span><\/li>\n<li><span class=\"ingredient\">1\/4 cup raisins<\/span><\/li>\n<li><span class=\"ingredient\">1\/2 cup chopped walnut halves.<\/span><\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 375F and lightly grease a 10-cup\/2.5 qt. casserole dish. I used an 8&#8243; x 11&#8243; rectangular casserole dish.<\/li>\n<li class=\"instruction\">In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.<\/li>\n<li class=\"instruction\">In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.<\/li>\n<li class=\"instruction\">Add the wet mixture to dry mixture and stir until combined.<\/li>\n<li class=\"instruction\">Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.<\/li>\n<li class=\"instruction\">Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.<\/li>\n<li class=\"instruction\">Let cool for about 10 minutes before serving. Garnish with <a href=\"http:\/\/ohsheglows.com\/2012\/08\/30\/coconut-whipped-cream-a-step-by-step-photo-tutorial\/\" target=\"_blank\" rel=\"noopener noreferrer\">Coconut Whipped Cream<\/a>, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.<\/li>\n<li class=\"instruction\">Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 6 Source: Oh She Glows Ingredients: 2 1\/4 cups rolled oats 1 1\/2 teaspoon of cinnamon 1 1\/2 teaspoons baking powder 1\/4 teaspoon fine grain sea salt 1 1\/2 cups lightly packed shredded carrots 2 1\/2 cups unsweetened almond milk (or non-dairy milk of choice) 1\/3 cup pure maple syrup 2 teaspoons pure vanilla [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5520","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5520"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5520\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}