Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

First, the elephant in the room: the site got a redesign! Why? Mostly, I wanted to add a “home page” to Foraged Dish that had all the most useful stuff — newest recipes, most popular recipes, videos, etc - in one spot. Check it out by clicking “home” in the top left hand corner of the page. Hoping this new site is more user-friendly and makes it easy to find everything you’re looking for!

Now, for the recipe and post:

When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked!

I wasn’t a big breakfast eater back then, and definitely have never liked porridges. But here it is: baked oatmeal. The oat dish I had been waiting for. It comes out of oven crispy on top and cream in the middle.

One weekend, I went home to my mom’s house and told her about my discovery. I was explaining it to her, and she said, “Sounds a bit like cake. “

I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.

Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal

I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days. (By the way, this makes the dish perfect for those times when you are trying to eat really well — when something is already in your fridge, it’s way easier to make the right choice!)

With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetable!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!

Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

Published January 3, 2018 by
   Print This Recipe

Serves: 8   |    Active Time: 50 minutes



Ingredients:

  • 2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/2 cup shredded desiccated coconut + 2 tablespoons for topping
  • 1 egg
  • 1/4 cup honey
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon freshly grated ginger
  • 1 cup milk
  • 1 cup whole milk yogurt
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts + 2 tablespoons for topping

  • Directions:

    1. Preheat oven to 375°F and grease a 9x9 inch baking dish.
    2. In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
    3. Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
    4. Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
    5. Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
    6. Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.

    Comment

    5-Ingredient Chicken Salad

    5-Ingredient Chicken Salad

    A LOT of time in my day is dedicated to food: I carve out time in the morning to make breakfast and we almost always make dinner after going to the gym in the evening... not to mention all of the moments in between! Made in Nature asked me to write a post on their blog showing everyone what a day in the life of me is like, and this is one thing I realized. Food = life. Read all about it on their site later today, here

    A lot of the recipes on Foraged Dish have quite the ingredient list, which isn't always approachable for lunch on a weekday, so this recipe is an example of a lunch that is quick and easy to make any old day of the week, or even the night before! I'm a big fan of leftovers for lunch, but sometimes I just don't have any, so this simple salad is one way to a glorious desk lunch. 

    5-Ingredient Chicken Salad

    So this chicken salad: YES, it has only 5-ingredients (ok, it's six if you count salt & pepper, but do those even count?):

    • Chicken (duh!)
    • Pecans for a nutty crunch
    • Raisins add a touch of sweetness and a bit of chew--I used the Made in Nature Raisins, which have no added sugar (or anything, they are just raisins!) 
    • Celery keeps everything bright and fresh
    • Yogurt brings it all together. You can use mayo in place of the yogurt if you prefer, too.

    This is about convenience, so use what you have. If you have mustard in the house, add a tablespoon! It adds just a bit more flavor and sauciness which I do not oppose. But for the sake of keeping this recipe easy and short, don't worry about mustard if you can't find it or you feel too lazy.

    5-Ingredient Chicken Salad

    Because I am always (always) sneaking veggies onto my plate, I serve it all over a bed of greens. In this case, it's baby spinach but you could use arugula, lettuce, or a blend. You pick! 

    This recipe is below, but I'm also sharing a Mango Coconut Chia Parfait that is seriously amazing over on the Made in Nature blog later today, that you should probably go check out, too

    5-Ingredient Chicken Salad

    Made in Nature provided me with product and compensation to make a recipe with their product, but this is a recipe I make all the time already. Opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made in Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

    5-Ingredient Chicken Salad

    Published May 16, 2017 by
       |     Print This Recipe

    5-Ingredients and so easy you can make it in the morning before work, or in a big batch the night before.

    Serves: 3   |    Total Time: 10 minutes



    Ingredients:

    • 2 cups cubed chicken breast (cooked)
    • 1/2 cup chopped celery (bite sized pieces)
    • 1/4 cup plain whole-milk yogurt or mayo 
    • 1/4 cup raisins with no added sugar
    • 1/4 cup toasted pecan pieces 
    • Salt & Pepper

    Directions:

    1. Combine all ingredients in a bowl and mix until even is well distributed. Chill in fridge and serve over a bed of greens.

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    Grain-Free Brown Butter & Pear Coffee Cake

    Primal Pear Coffee Cake w Brown Butter

    Let's start from the top with this one, because there is just soooo much to love.

    First stop: Streusel. I'm a big streusel fan, and have been in quite the streusel mood lately. I've been finding all sorts of things to top with it -- even this banana bread with an added streusel layer. 😍Streusel is buttery, crunchy, sweet, -- what more could you want? I'm mad for it. 

    Primal Pear Coffee Cake w Brown Butter

    Next stop? 🍐The pear and raisin filling. Perfectly ripe pears are a delight in any form, but in this cake they are both creamy and light, all in one bite. They're sweet, with a hint of floral flavor. The raisins add a bit of texture, and after being baked in this cozy cake, they soak up hints of vanilla, buttery flavor, and become even more delicious than before they were added into the cake. Together, they make this treat a perfectly delicious and light-enough-for-a-snack cake.

    The last part--the cake batter itself- is the best of all. The real magic maker is the browned butter. Have you baked with brown butter? The first time you do it will change your life! Seriously-- once I discovered brown butter I never made cookies the same way again. Browned butter starts as just regular butter, but you cook it low and slow until it becomes a beautiful caramel color. Something happens when butter begins to brown, it goes from tasting like butter to tasting like caramel, butter, and so much more all in one bite. See what I mean? Life changing. Anyways, brown butter is what makes this soft-crumb almond flour cake so drool-worthy. 

    If this is what fall tastes like, I'm happy with the seasons just standing still right here. 🍂

    Primal Pear Coffee Cake w Brown Butter

    Grain-Free Brown Butter & Pear Coffee Cake

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Brown butter is the secret magic that makes this cake so good, but if you’re dairy-free, go ahead and try it with coconut oil or even ghee.

    Serves: 8-12   |    Total Time:



    Ingredients:

      Cake:
    • 1/3 cup coconut flour
    • 3/4 cup almond flour
    • 6 tablespoons butter
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 tablespoon cinnamon
    • 3-4 tablespoons honey
    • 3 eggs
    • 1/3 cup coconut milk (canned)
    • 1/4 teaspoon vanilla
    • 2 pears
    • 1/3 cup raisins
    • Crumble Topping:
    • 3 tablespoons butter
    • 2 tablespoons coconut sugar
    • 1/3 cup almond flour
    • 2 tablespoons coconut flour

    Directions:

    1. Preheat over to 350°F. In a small sauce pan, melt the butter for the cake over low heat. Continue to heat over low until butter turns golden in color and begins to smell of caramel. Remove from heat and set aside.
    2. In a mixing bowl, whisk together dry ingredients. In a separate bowl, whisk together eggs, honey, coconut milk, vanilla, and once cool to touch the browned butter. Add dry ingredients to the wet ingredients, folding until fully incorporated. Next, dice and seed the pears. Fold the pears, along with the raisins, fold into batter.
    3. Spread the batter into a grease 9-inch cake pan.
    4. Make the crumble topping: melt the butter, and stir in the coconut sugar, almond flour, and coconut flour. A course meal should form. Sprinkle over entire cake in even layer. Place in center wrack of oven and bake for 30 minutes, until toothpick inserted into the middle comes out clean.

    6 Comments