Sunday, March 23, 2014

Carrot Cake Baked Oatmeal

Sunday mornings are my favorite mornings.
(excluding those immediately following a deliciously inappropriate Saturday night)

I like sleeping until the sun rises to the second floor. Newton generally agrees. He settles in with a tiny groan and lifts his head only if there's a legitimate chance that it's time to go downstairs.

Meanwhile, it's cold again in Iowa - they even predict late snow showers tonight. For now, only one stubborn little patch of ice remains frozen in the back yard. Almost everything else has melted in the past two weeks, but maybe that just makes room for more. Even though it is technically spring, this particular Sunday morning calls for something that warms both the kitchen and the soul despite the 21 degree temperature.

Carrot Cake Baked Oatmeal.
 oh snap. Did she just work cake into breakfast??
That's right. But also - carrots. 

J and I have actually tested several different baked oatmeal recipes over the last year, and I love that they tend to make enough for a few extra breakfasts during the week. This new recipe is no exception. I originally found the idea published by Angela over at Oh She Glows, which is one of my favorite blogs to find healthy, plant-based recipes to test out on J. This oatmeal is free of refined sugars, contains no oil, and is packed with carrots. Win Win Win. I tweaked the original recipe to use ingredients that I already had on hand.

This recipe is going to be adaptable to all sorts of modifications. Angela serves hers topped with whipped coconut cream. I think the addition of crushed pineapple might be delicious. I also made our oatmeal dairy-free, but you can substitute whatever type of milk you like. Let me know if you try it out!

Carrot Cake Baked Oatmeal

Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6

2 ¼ C old-fashioned rolled oats
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp ground nutmeg
¼ tsp salt
1 ½ cups lightly packed shredded carrot (about 5 medium)
2 ½ cups unsweetened soy milk
C pure maple syrup
2 tsp pure vanilla extract
1 ½ teaspoons freshly grated ginger
¼ C raisins
¼ C chopped, toasted pecans

1. Preheat oven to 375 degrees.
2. In a large bowl, mix dry ingredients (oats, cinnamon, baking powder, nutmeg and salt).
3. In a medium bowl, mix wet ingredients (carrots, milk, syrup, vanilla, and ginger).
4. Slowly mix the wet ingredients into the dry until the oats are coated.
5. Pour mixture into a greased 9 x 9 inch baking dish.
6. Sprinkle raisins and pecans on top and gently press into the oatmeal mixture.
7. Bake for 35 minutes and let cool for 5 minutes before serving.
8. Top with extra pecans, syrup, or raisins, if desired.

Calories 278; Total Fat 7.3 g; Cholesterol 0 mg; Protein 8.6 g; Dietary Fiber 5.8 g

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