Like most people, Andrew and I usually have pretty hectic weekday mornings. We’re up with the sun, down a pot of coffee, grab a granola bar or smoothie, and we’re on our way. Each and every weekday we yearn for those lazy Saturdays and Sundays, and relish the time to linger and sip and enjoy. After quite a bit of playing around in the kitchen (and a husband blatantly desperate for a more ornate breakfast), I’ve stumbled upon baked oatmeal, the sure fire way to bring brunch satisfaction into your workweek.
Today I want to share my recipe for vegan, budget friendly Baked Carrot Cake Oatmeal, filled with warming and healthful spices, belly filling fiber, and vibrant, sweet and nourishing carrots. Requiring only about 10 minutes of active cooking time, my baked oatmeal can be made ahead on a Sunday night, popped in the fridge, then reheated throughout the week at your convenience. It is absolutely divine on its own, topped with ripe sliced banana, or soaked in almond milk with a sprinkle of cinnamon.
Baked Carrot Cake Oatmeal [makes 6 servings]
2 cups unsweetened almond milk
1/3 cup unfiltered water
2 tablespoons chia seeds
2 tablespoon 100% pure maple syrup
½ teaspoon vanilla extract
2 cups old fashioned rolled oats
4 large carrots, grated
2 tablespoons ground flax powder
1 tablespoon psyllium husk powder
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
sea salt to taste
1 cup raw walnuts, roughly chopped
½ cup raw pumpkin seeds
2 tablespoons 100% pure maple syrup
1 tablespoon coconut oil
Preheat oven to 375 degrees F, rack in the middle. Lightly grease a 9×13 baking dish with coconut oil, set aside.
In a medium bowl, combine almond milk, filtered water, chia seeds, maple and vanilla. Set aside for 15 minutes or until the chia seeds begin to congeal. Meanwhile, in a large bowl, combine oats, grated carrots, flax, psyllium, and spices. Once the chia seeds have congealed, pour mixture evenly over the oats, and stir to thoroughly combine.
Transfer oats to the greased baking dish. Set aside.
In a small bowl, combine walnuts, pumpkin seeds, maple and coconut oil. Sprinkle nut and seed mixture evenly over the oats.
Bake for 25-30 minutes or until oats have set and nuts are slightly browned. Enjoy!
Nutritional Information [per serving= 1/6 of bake]
430 Calories, 45g Carbohydrates, 25g Fat, 12.5g Protein, 11.2g Fiber, 12.4g Sugar