R U Recipe Ready?

Here in Ohio, it has been a very wet year so far but the soggy, sometimes sunny signs of Spring have arrived!

On my Facebook Page I mentioned last week that I had made a Carrot Cake Baked Oatmeal recipe for my weeks breakfasts. ( I cook on weekends to supply food for the coming week)

It was my 1st time with this recipe and I only share recipes that I have tested myself to be accurate and delicious. Well, this recipe turned out GREAT! And since there’s been some curiosity about it, I’ve tested it, tasted it and now am eager to share!

side note: If you are NOT a fan of oatmeal because its ‘gross and slimy’, you may be referring to the wet soggy, stove top or instant style. I’m here to tell you – Baked Oatmeal will change your mind! It’s not soggy or slippery. It’s chewy, flavorful and with nuts, crunchy and even more nutritious and filling. (I have had more than one ‘anti-oatmeal’ person lovelovelove baked oatmeal)

side note 2: This also worked nicely as a lunchtime dessert: I chopped up some apples and topped it off with a scoop of baked oatmeal for a quick apple crisp, warmed in the microwave. I did not make or use the optional cream cheese glaze, but feel sure it’s a nice addition.

Carrot cake oatmeal bake

by Brittany Mullins (of eatingbirdfood.com  a fave website of mine)

Ingredients

  • 2 cups rolled old fashioned oats
  • 1/2 cup grated carrots
  • 1/2 cup canned crushed pineapple in juice, strained
  • 1/4 cup chopped walnuts + extra for topping
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flaxseed
  • 2 cups unsweetened almond milk or your favorite milk
  • 1/4 cup maple syrup
  • pinch of sea salt

Maple Cream Cheese Glaze

  • 1/4 cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes.
  2. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
  3. While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
  4. Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.