Tuesday, July 15, 2014

Carrot Cake Baked Oatmeal

I finally did it! The perfect(ish) Carrot Cake Baked Oatmeal!! Sheesh, took long enough. Not that it was ever bad or anything, I just really wanted it to be juuuusst right. As I glared at this bowl (actually ramekin) of baked oatmeal, I had a good feeling about it. I could just tell, deep down in my stomach, that it was going to work out. And it did! Which makes me very happy. :0) I definitely recommend adding a big honking glob of your favorite nut butter on this one. I used peanut butter and it complemented the slightly spiced sweetness of the oatmeal perfectly. <3

Carrot Cake Baked Oatmeal topped with baked bananas, blueberries, and  peanut butter. 

Carrot Cake Baked Oatmeal
-1/2 c oats
-1/3 c milk of choice
-1/3 c very finely grated carrots
-1/4 tsp baking powder
-1/2 tsp cinnamon
-1/4 tsp vanilla extract
-pinch ground nutmeg
-pinch ground ginger
-1 tbsp unsweetened apple sauce
-1-2 tbsp maple syrup (depending on how sweet you want it.)
-2 tbsp egg whites
-1 tbsp chopped walnuts (optional but recommended)
-1 tbsp raisins (optional but recommended)

Preheat the oven to 375 degrees F. Grate your carrot(s) using the finest setting on your grater. Once you have 1/3 cup grated carrots, set them aside. In a small bowl, combine the oats, baking powder, cinnamon, nutmeg, and ginger. Stir until combined. In a separate bowl, combine the milk, egg whites, vanilla, apple sauce, and maple syrup.  Give the liquids a quick whisk, then add the wet ingredients to the dry ingredients. Stir, then fold in the carrots, walnuts (if using), and raisins (if using). When everything has been evenly combined, pour the batter into a ramekin, then bake in the oven for 25 minutes. 

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