Hey party people. Happy Monday! How was your weekend? Mine was great because I’m finally in my new apartment! After a crazy day on Friday, we got the electricity up and running and I couldn’t be happier to finally be settled.
Tom and I spent much of our weekend outside which was much needed. We went to the Phillies game, went to a few outdoor beer gardens, and then went home for a Father’s Day brunch. A successful weekend if you ask me!
Let’s get right into it this morning with this delicious breakfast recipe. I don’t know why I really never made baked oatmeal before I started this blog – it is SO simple and SO delicious. All you do is basically dump the ingredients in a bowl, stir, and bake! That’s it!
I’m a little late to the party with the carrot cake theme but after making my Healthier Carrot Cake Muffins, I didn’t want to stop there. And since I had such good feedback from my first baked oatmeal, I thought I should combine the two to make a carrot cake baked oatmeal.
The best thing about baked oatmeal is that you can make it once and have your breakfasts prepared for the entire week. Just cut it up into squares and store in the refrigerator and when you’re ready for breakfast, pop a slice out and warm it up. I topped this one with drippy peanut butter but I think maple syrup would be a great addition too.
Go kill this Monday and let me know if you give the oatmeal a try!
- 2¼ cups rolled oats (not quick)
- 1½ tsp. baking powder
- 1½ tsp. cinnamon
- ¼ tsp. salt
- 1½ cups shredded carrots (make sure these are shredded small, mine were slightly too large)
- 2½ cups almond milk (or non-dairy milk of choice)
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ tsp. ground ginger
- ¼ cup raisins
- ½ cup chopped pecans (or other nut)
- Preheat oven to 375F and great a casserole dish. I used a 9x9 and it was perfect. 8x11 will work too, just adjust oven timing.
- In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.
- In a medium bowl, stir together the carrots, almond milk, maple syrup, vanilla, and ginger.
- Add the wet mixture to dry mixture and stir until combined.
- Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on the raisins and pecans and press down lightly again.
- Bake, uncovered, for around 35 minutes, until lightly golden along edge. (Times may vary)
- Let cool for 5 minutes and then serve, or cut into squares and store in refrigerator.