Last week, I posted a lighter version of an old family recipe for baked oatmeal. It's a very simple recipe, which I love. And while this version of carrot cake baked oatmeal that I found is a little more laborious, it's more practical nutritionally on a regular basis.
I found the recipe inspiration over at Oh She Glows, which I realized a friend of mine had recently brought to Easter brunch. I knew it was good, but I thought I'd play around with it. I'm not one to take a recipe and leave it be, it's a blessing and a curse.
What I came up with is a fluffier version of the original that is no longer vegan, but delicious, hearty, and nutritiously sound. A real winner.
I started off by grating a few carrots. For me, it was 4 carrots, about 10 oz or 2 cups of lightly packed shredded carrots.
If you like the fluffy version, like I do, you need to add some egg for leavening. Specifically, one whole egg and one egg white, lightly beaten. Add to that the wet ingredients: skim milk, maple syrup, vanilla extract. Stir in the carrots, along with dried fruit - I chose cranberries because I had them, but raisins are a more traditional choice.
In a separate bowl, mix the dry ingredients: old-fashioned oats, baking powder, cinnamon and ground ginger. Use a fork or a whisk to make sure the baking powder is evenly distributed. Mix the wet and dry ingredients together. Pour everything into a 8x11 pan. Make sure all the oats are in liquid. If the mixture is too dry, add up to 1/2 cup of water.
Bake on 375 for about 35 minutes. If you chose a larger pan, the cooking time would be a little less. You'll know it's done when it's no longer liquid in the middle, but you don't want the edges to get too brown.
Top with plain greek yogurt and chopped walnuts. Delish!
Carrot Cake Baked Oatmeal
Serves 6, modified from Oh She Glows
- 2 1/4 cups old-fashioned oats
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 1 whole egg plus 1 egg white
- 2 cups lightly packed shredded carrots, about 4 carrots or 10 oz
- 2 cups skim milk (or non-dairy milk of choice)
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup dried cranberries or raisins
- 1 1/2 cups plain greek yogurt, for topping
- 6 tablespoons raw walnuts (about 1 1/2 oz), chopped for topping
- Mix together dry ingredients (oats through baking powder) in a bowl with a fork or whisk.
- Lightly beat egg and egg white together. Add shredded carrots and other wet ingredients (milk through cranberries).
- Pour into greased 8x11 baking pan.
- Cook in a preheated oven at 375 for 35 minutes.
- Divide into 6 servings, top each with 1/4 cup greek yogurt and 1 tablespoon chopped walnuts.
Includes 1/6 of oatmeal, 1/4 cup yogurt, 1 tablespoons nuts
- Calories: 309
- Fat: 7g
- Carbohydrates: 46g
- Protein: 18g