Carrot Cake Baked Oatmeal

This baked oatmeal is full of wholesome ingredients, such as carrots, pineapple, dates, coconut flakes, pumpkin seeds and warming spices, and is reminiscent of a carrot cake without the guilt! It comes together in just 15 minutes and can be made ahead of a busy week - so that you’ll have a hearty breakfast or snack in a New York minute. Enjoy it hot or cold and serve it with a drizzle of honey or maple syrup, a dollop of yoghurt or whipped cream, or topped with your choice of milk.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 9

Ingredients:

• 2 1/2 cups rolled oats

• 1/4 cup brown sugar, packed

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp kosher salt

• Pinch of allspice

• 1/2 cup unsweetened coconut flakes

• 1/2 cup shelled pumpkin seeds, chopped (See Notes below)

• 1 1/2 cups carrots, grated (approx. 3 medium carrots)

• 1/2 cup pineapple, cut into 1/4 inch cubes

• 1/2 cup dates, pitted and roughly chopped

• 2 large eggs

• 2 cups 2% Milk (See Notes below)

• 1 tsp vanilla extract

• 1/2 Tbsp olive oil or unsalted butter, to grease the baking pan

• Drizzle of honey or maple syrup, a dollop of yoghurt or whipped cream, or a splash of a milk of your choice, as a topping
  

Instructions:

1. Preheat the oven to 350F and grease a 8” x 8” baking pan.

2. To a large mixing bowl, add the oats, brown sugar, baking powder, cinnamon, ginger, salt, allspice, coconut flakes and pumpkin seeds and give it a good mix. Then, add the carrots, pineapple and dates and, using a large spoon or spatula, mix until all the ingredients are fully incorporated.

3. To a large bowl, add the eggs, milk and vanilla and whisk for 30 seconds or until light and fluffy.

4. Add the wet ingredients to the dry ingredients and stir until fully combined.

5. Transfer the oatmeal mixture to the baking pan. Bake for 40 minutes or until the oatmeal is set and golden in colour.

6. Serve warm and top with a drizzle of honey or maple syrup, a dollop of yoghurt or whipped cream, or a splash of milk. Enjoy!

Notes:

1. To Toast or Not to Toast: This recipe works well with both raw and toasted pumpkin seeds. However, if you prefer a nuttier profile, then go ahead and toast the pumpkin seeds. To a small skillet set over medium heat, add 1/2 tsp of olive oil and the pumpkin seeds and cook for 2 - 3 minutes, stirring frequently. You know that your pumpkin seeds are done when they turn a lovely golden brown colour. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool. Once they have cooled, chop them up, before adding them to the dry ingredients.

2. Milk Substitution: I like using 2% milk in this recipe but you can simply substitute it on a 1:1 basis with a dairy-free "milk" alternative, such as unsweetened almond, pea or cashew milk.

3. Storing the Baked Oatmeal: This baked oatmeal should be stored in the refrigerator for up to 4 days.

4. Reheating the Baked Oatmeal: When you’re craving a slice the next day, simply add it to a cereal bowl, with a splash of milk, and microwave it to your desired temperature.

5. Freezing Instructions: Sliced oatmeal can be individually packaged and frozen.