Fancy Carrot Cake Baked Oatmeal
It's a struggle we all deal with: not eating dessert for every dang meal. Life is hard, and you know - sometimes you just want cake for breakfast. Though I don't pretend this carrot cake baked oatmeal is a substitute for real thing - it doesn't have cream cheese frosting after all - it's very satisfying and delicious in it's own right. Filled with all the hallmarks of a good carrot cake, this version is enhanced by shredded coconut, and by swapping the traditional raisins for crystallized ginger - my obsession du jour. The result is packed with fiber, vitamins and whole grains, but still has enough sweetness and oomph to feel decadent - it's perfect for brunch or cut into bars as a breakfast or snack. And, it's a cinch to make and gluten free and vegan to boot.
As always, feel free to experiment with the composition of this dish; I used pistachios since I think they add a nice color, but walnuts, pecans or even hazelnuts will work well. And though the recipe calls for nut milk, dairy milk would yield the same result if you don't care about going to vegan route. For that matter, you could even make this dish savory by adding more veggies, and using aromatics instead of the sweet stuff. Scallion, carrot, cheddar oatmeal anyone?
A final note on the ingredients: I typically try to avoid white sugar, but have yet to find a crystallized ginger made with an alternative sweetner - please sound off in the comments if you know of one. I like the zing of the ginger, but feel free to use the same amount of golden raisins or crushed pineapple if you want to avoid the sugar or that's what you have on hand.
Happy baking!
Fancy Carrot Cake Baked Oatmeal
Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes + cooling time
Ingredients
2 cups quick cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom
1/4 teaspoon sea salt
1/2 cup shredded coconut
/2 cup crystallized ginger, chopped
2 cups lightly packed grated carrots
2 1/2 cups unsweetened nut milk
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
2 tablespoons pomegranate seeds for garnish (optional)
Instructions
Preheat oven to 350 degrees, and lightly grease a 9" x 11" baking dish.
In a large bowl, mix together the dry ingredients: oats, spices, baking powder, salt, shredded coconut, crystallized ginger and grated carrots.
In another bowl, whisk together the wet ingredients: nut milk, maple syrup and vanilla.
Combine the two bowls and stir thoroughly.
Pour the mixture into the prepped baking dish, and smooth with a spatula. Bake, uncovered, for 25 minutes, or until lightly browned and just firm.
Let cool for 10 minutes, then garnish with pomegranate seeds if using, and serve.
Can be stored in the fridge for up to a week; note the oatmeal will harden as it sits.
