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
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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.

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    Savory Oatmeal

    Savory Oatmeal

    At 7:30 PM, two hours into a bouldering session at the gym, pretty much anything sounds delicious. Like oatmeal. I’ve never liked oatmeal. Oatmeal cookies are great and baked oatmeal is amazing, but sloppy gluey oatmeal in a bowl? Ugh. Yet last week, there we were: It was 7:30 and we were still at the gym, starting to feel our stomachs rumble. And somehow, we started talking about oatmeal -- savory oatmeal. And it sounded good. Better than good, it sounded amazing. 

    This was the dream-state I was in when I first started thinking about this recipe.

    Obviously the dream stuck, Because the next day, at 7AM, I was making savory oatmeal. At 8AM my bowl was clean. I had never eaten a bowl of oatmeal so good. It wasn't until 8:03 that I realized I was running really late for a meeting. Not just a meeting, a breakfast meeting. 😯

    Savory Oatmeal

    I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it. 

    What’s in the bowl:

    • A savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds).

    • Sautéd veggies. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!

    • Fried egg. Yes, with an extra gooey yolk, because I love that. Cook to your preferences.

    • Cheese! Goat cheese, but really, any time of cheese is fine.

    This recipe is easy to mix up with different veggies and different types of cheese. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. Yes, I admit it. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. Or, if you've always be on the edge with oatmeal, give this a shot -- it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! 

    Savory Farmers Market Oatmeal
    Savory Farmers Market Oatmeal

    Savory Oatmeal

    Published May 29, 2018 by
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    Serves: 2   |    Total Time: 20 minutes



    Ingredients:

      For the oatmeal:
    • 1-1/2 cup water
    • 1 cup rolled oats
    • 2 sprigs thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon nutritional yeast
    • 1 pat butter

    • For the toppings:
    • 2 tablespoons coconut oil
    • 1 leek, sliced into half-circles
    • 2 cloves garlic, minced
    • 1 cup kale, roughly chopped
    • 2 fried eggs
    • 1/4 cup goat cheese crumbles
    • Additional salt & pepper for serving, and/or hot sauce

    Directions:

    1. Start the oatmeal: Heat the water in a sauce pan until it simmers. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Remove springs of thyme and discard. Turn off the heat.
    2. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet. When the oil glistens, sauté the leeks and garlic until soft & fragrant. Add the kale, and cook for 2 minutes, stirring occasionally, until bright green.
    3. Using a wooden spatula, push the greens to the side of the skillet, making room for the eggs. Heat the last remaining tablespoon of coconut oil in the pan, and when it’s hot, crack both eggs into the pan. Cook to desired doneness — leaving the yolk runny if you prefer (the runny yolk and oatmeal are a great combo!) or cooking until the yolk is hard.
    4. Assemble: divide the oatmeal between two bowls. Top bowls equally with kale mixture, and add a fried egg to each. Sprinkle half of the cheese over each bowl. Add additional salt & pepper to taste. Serve with hot sauce if desired.

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    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

    It's May 24th, which means we are literally right on the heels of the new GDPR regulation. As a one-woman show cooking and shooting in my very own Colorado kitchen, it's hard to believe that something like GDPR -- a regulation from the EU - would impact me. But, so many of my lovely readers live in the EU, and I wanted to ensure that everything was buttoned up so that you can still come get recipes.

    So how does this even impact a little old blogger? That's a fair question. In order to know which recipes are most loved, and which are flops, I use tools like Google Analytics to see which recipes are most popular and why. I also use advertising to help keep the blog running. So, no matter where you live, you'll notice a few changes around here. First, you'll want to consent to the use of cookies and pixels (if you haven't already) for the best website experience. A little pop up should show right when you first visit Foraged Dish on a new computer, where you can give permission. Like for most bloggers (and websites!) this will help my site load faster for you, help me evaluate which types of recipes to make, and more. If you have any questions or concerns, I'm an open book. But also, please feel free to check out my privacy policy here. Also, if you subscribe to Foraged Dish via email, you can always update your settings! Just use the link in the email footer. 

    This stuff might be a bit "boring" but it's important to me that you know you can safely visit Foraged Dish. 

    Alright. Now that we have that covered, let's talk about this spring skillet. Because it's a must make for this month!!

    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes
    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

    Really, any excuse to eat artichokes is valid in my book, at any time of year. In the winter and early spring, this means making do with canned or marinated artichokes. I say "making do" because the alternative is fresh, but marinated artichokes aren’t necessary lesser than their fresh counterpart. Just different.

    So while artichokes aren't ready to be harvested yet, the canned variety still feels perfect in this moment. Leeks, with a mellow onion flavor, get caramelized in the bottom of the pan until they're sweet. Young potatoes and peas add a light starchiness to this dish -- making it satisfying on soggy spring days (it has been raining here all week) or warm ones.

    Hope you enjoy! 

    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

    Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

    Published May 24, 2018 by
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    Serves: 4   |    Total Time: 20 minutes



    Ingredients:

    • 1 tablespoon butter or coconut oil
    • 1 leek, roots and dark green pieces removed, and washed well
    • 1 clove garlic, minced
    • 1 cup diced young potatoes
    • 1 cup fresh or frozen english peas
    • 1 cup canned artichoke hearts, halved or quartered, drained
    • Salt & ground black pepper to taste

    Directions:

    1. Heat butter/oil in a medium sized skillet over medium heat.
    2. Slice leek into thin rounds, and add to pan. Sauté until leeks are softened.
    3. Add minced garlic, diced potatoes, and peas to the pan, and cover. Cook, stirring every 3-4 minutes, until potatoes are softened through.
    4. Add artichoke hearts and cook for 2 minutes more, until artichokes are warmed through. Season to taste with salt & pepper and serve hot.

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