The meal with which I undoubtedly struggle the most is breakfast. I am often groggy in the mornings, and there are several common breakfast ingredients that our family cannot have due to allergies.
Personally, I am a bit of a breakfast rebel and would rather eat leftover spaghetti or meatloaf than granola most mornings. But my family (mostly my husband) doesn’t always see eye to eye with me on that. So, especially on Saturdays and Sundays when my husband has breakfast with us, leftover pasta will not fly.
For a while there, I was making pancakes every Saturday, but it cut into the day too much, so I decided to go for simple while still being special. That leads me to recipes like this carrot cake baked oatmeal or pumpkin pie quinoa which are special, yet still easy.
Baked oatmeal is one of my favorite oatmeal dishes. Unlike most oatmeal dishes, you can make it ahead of time, so sometimes I will make a double batch on Saturday for Sunday morning as well. I’m not a big fan of lots of refined sugar, so I decided to add in some natural sweetness – as well as nutrition – with carrots, spices, and coconut oil as well as pineapple and vanilla for flavor. These ingredients not only allow me to reduce the sugar to 1/2 cup of the natural stuff for a full 9 x 13 pan, but they also make the oatmeal taste like a carrot cake… which is my husband’s – and my – favorite cake!
So… this recipe is easy! It can be made ahead of time, and it’s healthy-n-tasty to boot. That’s enough to make this breakfast rebel serve a “normal” breakfast.
“Carrot Cake” Baked Oatmeal
- 5 cups oats (can use gluten-free for a gluten-free breakfast)
- 2 cups packed grated carrots
- 1/2 cup sucanat
- 4 teaspoons baking powder, or 3 if using eggs
- 4 flax “eggs”*, or regular eggs
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 20 oz can crushed pineapple, undrained
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1/2 cup melted coconut oil
- Maple syrup or coconut whipped cream for topping (optional, it is moist and sweet enough on it’s own)
* To make the four flax “eggs” mix 1/4 cup ground flax (I use golden) with 12 tablespoons of water and let sit at least 15 minutes to gel.
- Preheat the oven to 350 degrees.
- Prepare a 9 x 13 pan, oiling if it is glass.
- Mix everything together in a large bowl.
- Pour into prepared pan.
- Bake for 45-50 minutes.
Three cheers for simple, healthy mornings!
Blessings, Debra at Worth Cooking
P.S. If you enjoy oatmeal bakes, don’t miss trying this delicious Cinnamon Apple Oatmeal Bake featured here at For the Family as well.