Woof. As I’m going through all of these recipes, I’m wondering what will stick. Once next January rolls around, what am I going to make again, what recipes will I suggest to friends, and most importantly, which recipes will I remember? I’ve already forgotten some things I’ve made so far, so I’m not sure how an entire year of recipes will remain on the brain. This is definitely one, though.
This thing is a beast. It’s filling, it’s tasty, you can make it at the beginning of the week and not have to worry that you’re out of Cheerios or milk or if you’re other people, oatmeal. Because this IS oatmeal!
You basically toss together a dry mixture of grated carrots, raisins, oats and spices, then add some milk and eggs to it.
Then mix up the crunchy topping (they suggest walnuts, but I used almonds, pecans, and something else I can’t remember or decipher from these photos, all coated in honey), and put it on top. Bake it. Eat it. Bask in its glory, daily.
Here’s the recipe:
Baked Carrot Cake Oatmeal
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
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
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
2 organic eggs or chia seed mixture (see top note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice
Crunchy top layer
4 tbsp maple syrup, honey or apple 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. 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.
Find the original recipe on Green Kitchen Stories, complete with tweaks to make this recipe vegan!