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.
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.
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.
- 2 eggs
- 3 cups of almond milk
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 T. maple syrup
- 2 T. olive oil
- 3 cups gluten free rolled oats
- 1 cup shredded carrots
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup diced pineapple
- 1/2 cup non-dairy cream cheese, softened (such as Tofutti)
- 4 T. pure maple syrup
- 3 tsp. vanilla
- 2-3 pinches of salt
- 1. Preheat oven to 350 degrees.
- 2. Beat eggs, milk, baking powder, vanilla, cinnamon, salt, olive oil, and maple syrup with a whisk until well blended.
- 3. Add in oatmeal, carrot, coconut, nuts, raisins, and pineapple.
- 4. Pour in a 2 1/2 to 3 quart baking dish coated with cooking spray.
- 5. Cover and refrigerate at least 4 hours or overnight.
- 6. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
- 7. Serve with extra pineapple, toasted coconut, and dairy free cream cheese glaze.
- 1. Whisk together all ingredients in a bowl.
- 2. Cover and let sit 4 hours or overnight so flavors can meld.
- 3. Drizzle on top of cooked baked oatmeal.
- 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.
Come fall, pumpkin becomes the star of the culinary world and it is easy to forget that there is a whole family of winter squash out there that are equally delicious. Somehow we have started putting pumpkin in just about everything. It’s certainly festive, but I’m always a bit perplexed by the pumpkin-everything phenomenon because when it comes to winter squash, pumpkin is arguably not the best one. Butternut squash is sometimes a bit neglected but it is just as versatile as pumpkin, if not more so. It is naturally sweeter than pumpkin with a mellow flavor. Just because Starbucks has thus far failed to bring the world a butternut squash spice latte doesn’t mean that butternut squash isn’t worth a try. The next time you find one, pick it up and make this soup!
For as good as butternut squash tastes, it doesn’t make it easy on those that want to cook with it! Its shape is cumbersome and the peel is tough enough that a vegetable peeler doesn’t really cut it (literally), so you actually have to peel it with a knife. On top of that, butternut squash tends to leave an orange film on your hands, which is admittedly a bit bizarre. When it comes to butternut squash, however, preparation and cooking doesn’t get much easier than cutting it in half, scraping out the seeds, and tossing it on a pan to roast. By the time it comes out of the oven, the flesh is tender and you can scoop it out with a spoon. No peeling, chopping, or orange hands necessary.