Ingredients

• 1 1/2 cups old-fashioned rolled oats (gluten-free)
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 large egg
• 1/2 cup applesauce
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 2 carrots, peeled and grated
• 1/3 cup chopped pecans
• 1/4 cup raisins (optional)

Preparation

Preheat the oven to 350°F.
In a large bowl, combine rolled oats, brown sugar, baking powder, cinnamon, and ginger. Stir well and set it aside.
In a medium bowl, whisk together the egg, milk, applesauce, and vanilla. Pour the wet ingredients into the dry ingredients. Fold in the carrots, pecans, and raisins.
Scoop the batter into well-greased ramekins. Bake until an inserted toothpick comes out clean, between 25 and 30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
Enjoy immediately or store in the refrigerator for up to 4 days.