Carrot Cake Baked Oatmeal

makes 6 to 8 servings

2 1/2 cups rolled oats

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

pinch ground nutmeg

1/4 teaspoon fine sea salt

1 1/2 cups lightly packed shredded carrots

1 can crushed pineapple in 100% pineapple juice, drained

2 1/2 cups unsweetened coconut milk

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

1 1/2 teaspoons fresh minced ginger

1/4 cup raisins

1/2 cup chopped pecans

1. Preheat the oven to 375 degrees. Lightly grease a 9-inch cast iron skillet (or casserole dish) with coconut cooking spray and set aside.

2. In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk together the shredded carrot, crushed pineapple, coconut milk, maple syrup, vanilla, and fresh ginger.

4. Add the wet mixture to the dry mixture and stir until combined. Stir in the raisins and chopped pecans.

5. Pour the mixture into the prepared skillet and smooth out into an even layer with a spatula.

6. Bake for 35 - 40 minutes minutes or until the oatmeal has set and is lightly golden along the edges. Let cool for about 10 minutes before serving.

7. Leftovers can be refrigerated in an airtight container for up to five days.