Baked Carrot Cake Oatmeal
This is a recipe I found on an app called Green Kitchen that my son handed me while I was waiting in line for my latte at Starbucks. He normally looks for the game apps, but I was happy that he remembered I was adding the recipes page back to the blog, and thought this app might be something I’d like. When I looked around the app a little more, I discovered that it was the companion app for a blog called Green Kitchen Stories. Be sure to check out this blog. It looks delightful.
I decided to pick this recipe because oatmeal is one of those things that is warm and comforting, and that I would love to have on hand, already prepared, to just grab and go in the morning. My mornings–like a lot of folks, I would imagine–are very hectic. I must tend to dogs, wake up kids, follow behind everyone to make sure they are moving along, hunt down missing shoes, do braids and pigtails, pack lunches, get myself dressed and get everyone out the door by a certain time. I have found that I often will dive into my morning routine immediately upon getting home, and often don’t want to fuss with making myself breakfast, so I will skip it. This, as we know, is not good. Breakfast is very important. It is also critical in jump-starting my metabolism for the day, which in turn will help me to better manage my weight during this journey to turn around my life and health. You cannot function properly if your body is not nourished. So, of the four recipes I picked to do this week, this is the first.
My fresh berries were gone, so thankfully I had frozen on hand (hence the ice on the berries in the above photo). I mixed the dry ingredients the night before, as I’d had a kitchen emergency and had to abandon my plan to bake that evening. So the shredded carrots were a little less attractive the second day. I think next time I will do a finer grate on them as well.
Almond milk is a delicious and healthy alternative to cow’s milk.
I used organic almond milk for the wet mixture. I actually blended the eggs and almond milk with the raisins in the blender, as I wanted the raisins completely pulverized. I don’t mind their taste; it’s their texture I don’t like. One of my son’s favorite organic baby foods was a cinnamon raisin oatmeal in which the raisins were completely ground up, and I always loved taking a big whiff after opening the jar. It smelled glorious.
After blending the wet mixture I sat it aside and hand mixed the syrup, cocoa nut oil, sunflower seeds and chopped walnuts. Organic maple syrup is much less sticky than regular syrup, so the ingredients mixed quite easily. Sometimes it’s nice to get your hands into it.
Sorry for the cell phone pics, but my good camera pooped out on me. I really need to get better about charging batteries.
Wet mixture poured over dry ingredients.
Adding the crunchy topping.
Fresh from the oven.
I think I could have left it in the oven to brown a little longer, but the topping had a nice crunch and the sweetness of the maple syrup came through nicely. I put some in cute little jars and brought them to family the next day. It was a hit! Even my picky children liked it. Win!
After a night in the fridge, it firmed up quite a bit and I was able to cut the oatmeal into bars! You can also freeze them for future use. Great for convenience when running out the door in the morning. Just what I like–a tasty recipe that is also versatile!
Dry mixture 2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger (I am not a fan of ginger so I skipped this) 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom (I didn’t have any on hand so I skipped this) 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins (I ground these up since I am not a fan)
Wet mixture 2 organic eggs or chia seed mixture (see above) 2 1/4 cups / 500 ml / 17 oz plant milk of your choice
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup (I used organic maple syrup) 2 tbsp coconut oil, room temperature + extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside. Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine. To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated. Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.
Recipe from Green Kitchen Stories.
Well, I thought this was supposed to be A Corso In The Kitchen, but Rama was quite preoccupied with keeping an eye on the lawn guys and the other dogs were out back. Where’s a good model when you need one?