Carrot Cake Oatmeal
By
Jenn Otsuki
On
May 20, 2021
May 19, 2021
IN
-
Recipes

Breakfast really is one of the most important meals of the day.  It starts your engine, fuels your body and mind.  What better way to start your day than with a delicious baked carrot cake oatmeal? This recipe is a tasty way to get a healthy balance of carbs & protein. The ginger and cinnamon have so many great benefits, one of which is that they lower blood sugar so you don’t have a crash before lunchtime.  This recipe can be shared with friends or even baked ahead of time for those mornings when you are short on time but not on appetite.

Ingredients

  • 3 ⅓ c rolled oats
  • 2 ¼ tsp baking powder
  • 1T ground cinnamon
  • ½ tsp sea salt
  • 2 ¼ c organic carrots, peeled and grated (about 3-4ea)
  • 1 ½ tsp fresh ginger, peeled and grated (or 1/2tsp ground ginger)
  • 3 ⅓ c non-dairy milk (coconut or almond)
  • ¾ c medjool dates, pitted and chopped
  • ½ c maple syrup
  • 3 tsp vanilla extract

Prepare

  • Preheat Oven to 375 degrees and lightly grease an 8x11 casserole dish.
  • In a large bowl, combine rolled oats, baking powder, cinnamon & salt.
  • In another bowl, mix non dairy milk, dates, maple syrup & vanilla extract using an immersion blender to combine.
  • Using a spatula, stir carrot & ginger into wet mix.
  • Add wet mixture to dry and stir until thoroughly combined.
  • Pour mixture into prepared casserole dish and use spatula to press and smooth down the oatmeal.
  • Bake uncovered for 32-38minutes or until golden around the edge.  It will look soft/wet when ready but firms up once it cools.

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