I go in breakfast waves.
If you’ve been following our blog for sometime now, you may have noticed I have a little crush on baked oatmeal. Okay, a major crush. We’ve got a pumpkin & apple version, an overnight version, a plum version, and the ever popular peanut butter and apple version. And now a carrot cake version. Our baked oatmeal repertoire is finally complete, for now.
Carrots? In oatmeal? I can see all your skeptical faces. But this isn’t the first time we’ve brought you such a crazy idea. Remember those carrot cake steel cut oats of 2014? No? Well take a look. And then you can begin to nod your head in agreement and trust that this baked oatmeal version will be just as delicious.
Carrot cake is one of my favourite desserts. Along with ice cream, cheesecake, and pretty much anything containing peanut butter and chocolate together. This is not dessert. If you want a piece of carrot cake, eat a piece of carrot cake. If you have a craving for the flavours of carrot cake infused into the doughiest piece of baked oatmeal, than eat a piece of this.
The best part about baked oatmeal, and one of the reasons we are in a slight love affair, is the make once, eat all week trait. Add this baked oatmeal to your weekend meal prep, and you have breakfasts set for the week. Double it, and you’re set for pretty much ever.
And double it you should. Because it’s delicious. And loaded with all sorts of fun stuff like ground flaxseed, raisins, & walnuts. Oh, and carrots, obviously. And it’s vegan. On that note, you can up the protein by eating it topped with some Greek yogurt. Or mix up some yogurt, cream cheese, and splash of maple syrup and you have a breakfast worthy cream cheese frosting. It wouldn’t be vegan, but it would be delicious.
Why am I only thinking of that now?! Time for another batch!