Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

Easter morning is always a little bit hectic.  You have the baskets and maybe an egg hunt and church and somewhere in there you try to squeeze in some brunch.  As with any holiday, having a dish ready to be popped in the oven is the way to go.  Having it be healthy, but still taste like a treat is even better!  Baked oatmeal is best if assembled the night before and with this one, everything comes together fairly quickly.  Don’t let the long ingredient list scare you.  The hardest part of assembly is shredding the carrots, which is a task easily delegated to one of your kids so you can finish the rest of your holiday preparations, which you and I both know, will probably still be unfinished as of Saturday night.  Or maybe that’s just me.  Either way, give the baked oatmeal a try, it will be one less thing to worry about on Sunday morning. 

Carrot Cake Baked Oatmeal got two thumbs up from my somewhat-picky husband.  He was a little disgruntled to hear that the glaze was tofu-based, but it didn’t stop him from eating an extra spoonful.  

…And he’s even more disgruntled now that I have told the internet that he ate anything tofu-based.   

Carrot Cake Baked Oatmeal

Who doesn’t have a soft spot for carrot cake?  I don’t delude myself into thinking it’s healthy because it has carrots.  I’ve baked enough carrot cakes to know that the carrots are not included for nutritional value.  The reason I love it is because it has so many different textures and flavors going on.  Carrot cake is kind of the pastry equivalent of a circus.  Colors, textures, flavors, all mixed up together.  Minus, thankfully, the clowns.  It’s delightful, don’t you think?  

Maybe it sounds strange to turn a pastry circus into a breakfast food but it makes complete sense if you think about it.  Raisins, nuts, and coconut are pretty routine oatmeal additions.  Pineapple is not far off.  That only leaves you with the carrots and carrots are sweet so they are practically like fruit.  Are you buying it?  Even if you’re not, just give it a try. 

Carrot Cake Baked Oatmeal

I like topping mine with more pineapple and toasted coconut and a drizzle of the dairy free cream cheese glaze.  Dairy free cream cheese is soy-based so if you don’t tolerate soy, then just spoon a little extra maple syrup on top; it will still be delicious.     

Carrot Cake Baked Oatmeal
Serves 8
Our favorite flavors and textures from carrot cake come together in this good-for-you but still-tastes-like-a-treat baked oatmeal, with a dairy free cream cheese glaze. Gluten free & dairy free.
Write a review
Print
Prep Time
25 min
Cook Time
45 min
Prep Time
25 min
Cook Time
45 min
Baked Oatmeal
  1. 2 eggs
  2. 3 cups of almond milk
  3. 1 tsp. vanilla
  4. 1 tsp. baking powder
  5. 1 tsp. cinnamon
  6. 1/2 tsp. salt
  7. 2 T. maple syrup
  8. 2 T. olive oil
  9. 3 cups gluten free rolled oats
  10. 1 cup shredded carrots
  11. 1/2 cup unsweetened shredded coconut
  12. 1/2 cup chopped walnuts
  13. 1/2 cup raisins
  14. 1/2 cup diced pineapple
Glaze
  1. 1/2 cup non-dairy cream cheese, softened (such as Tofutti)
  2. 4 T. pure maple syrup
  3. 3 tsp. vanilla
  4. 2-3 pinches of salt
Baked Oatmeal
  1. 1. Preheat oven to 350 degrees.
  2. 2. Beat eggs, milk, baking powder, vanilla, cinnamon, salt, olive oil, and maple syrup with a whisk until well blended.
  3. 3. Add in oatmeal, carrot, coconut, nuts, raisins, and pineapple.
  4. 4. Pour in a 2 1/2 to 3 quart baking dish coated with cooking spray.
  5. 5. Cover and refrigerate at least 4 hours or overnight.
  6. 6. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  7. 7. Serve with extra pineapple, toasted coconut, and dairy free cream cheese glaze.
For the Glaze
  1. 1. Whisk together all ingredients in a bowl.
  2. 2. Cover and let sit 4 hours or overnight so flavors can meld.
  3. 3. Drizzle on top of cooked baked oatmeal.
Notes
  1. A 9X13 inch pan works well for one recipe, but you could also use a square pan or a deep dish pie pan as I did in the photographs. Keep in mind that you may need to add 10 minutes or so on to the baking time if using a smaller pan since the mixture will be thicker. Check it periodically after 50 minutes and cover with foil if the top is getting too brown. If using a smaller pan, it will be FULL, so refrigerating the mixture overnight in another bowl is a good idea, then it can be transferred to the smaller pan once some of the liquid has been absorbed overnight.
Always Daydreaming.... http://alwaysdaydreaming.com/
Carrot Cake Baked Oatmeal

Pineapple & Cucumber Salsa

Pineapple & Cucumber Salsa

The 4th of July is just around the corner folks!  I feel like once the 4th is over, summer flies by so fast and before you know it we’re shopping for school clothes and gearing up for fall sports.  June passes by at a normal pace and come July and August, time moves at warp speed, what’s that all about?  Lucky for us, the 4th is one of those rare holidays that seems made for lazy days outside, hanging out at the lake, by the pool, or in your backyard with a sprinkler.  A fun drink and snacks are all you need! 

The downside of cutting wheat and dairy from my diet is that it really eliminates a large chunk of appetizer and snack options. As we all know, the best appetizers include warm, gooey cheese and/or bread, preferably both. Sure there are options out there, like marinated vegetables or antipasta kebobs, or something else along those lines. But sometimes what you need is something that you can throw in a bowl with a basket of dippers and be done and if that is your goal, then salsa is where it’s at.  And that is exactly why salsa is the answer to my snacking and appetizer conundrum. I make it for everything, all of the time, all year round.

Pineapple & Cucumber Salsa

(more…)

Ginger-Lime Tropical Fruit & Chia Salsa with Honey Wonton Chips

Ginger Lime Tropical Fruit Salsa with Honey Wonton Chips

Lets talk about the delicious creation that is fruit salsa.   Fruity, a little bit tart, with cinnamon & sugar chips to dip?  It’s the best.  I especially love it because I have some very fond memories from the first time I ate it.  Specifically, my friend Katie made it for the baby shower that she planned with my mother in-law before Olive was born.  Coming from a food-loving family, I don’t know how it is that I had never seen such a thing before.  Nevertheless, I vividly remember trying it and thinking that I could not believe that it was possible for my life to have such a void as it apparently did in the years before experiencing fruit salsa.   Many thanks to Katie!  :)  

At the time, I didn’t know if Olive was a boy or a girl and I most definitely did not know that our bundle of joy would become my life’s greatest challenge (see Mothering Mini Me).  Ignorance is bliss, however, so in my state of blissful ignorance, I had a lovely afternoon with my friends and Central Pennsylvania family celebrating our impending arrival with delicious food and absolutely no games that required candy bars to be placed in diapers and identified.   

In the years since, I’ve had fruit salsa several times and the traditional combo of fruit seems to be apples and an assortment of berries, sometimes with kiwi, and then served with cinnamon and sugar tortilla or pita chips.  If you make it that way, as Katie did, it will be fantastic.  In fact, if I had a bowl of it in front of me right now, I would sit here and keep eating it for the next two hours…..or until it was completely gone.   If I ran out of chips, I would have no hesitation grabbing a spoon and shoveling it in as fast as my hand could return to the bowl.  This time around, I found papaya at the grocery store and the bees in my head started buzzing, so I made a tropical fruit variation.  And because my other friend, Miranda, recommended it, I used wontons instead of tortillas and it was all so very yummy.  

Ginger Lime Tropical Fruit Salsa with Honey Wonton Chips

(more…)

jQuery(window).load(function() { jQuery('button, input[type="button"], input[type="reset"], input[type="submit"]').addClass('btn btn-custom'); jQuery('a.btn').addClass('btn-custom'); });