Breakfast · Snack

Carrot Cake Baked Oatmeal

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Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

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Carrot Cake Baked Oatmeal

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 2 1/2 c rolled oats (gluten-free is necessary)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Himalayan salt

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Wet Ingredients:
  • 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
  • 2 1/4 c unsweetened plant-based milk of choice
  • 1/3 c pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 T freshly grated ginger (or 1 tsp ground ginger)img_2228
Optional Fold Ins:
  • 1/4 c dried cranberries
  • 1/2 c chopped walnut halves
  • Seasonal Fruit/berries

Directions

  1. Preheat the oven to 375F.
  2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
  3. In a large bowl mix together all dry ingredients.
  4. In a medium sized bowl whisk together all wet ingredients.
  5. Pour wet into dry & stir until combined.
  6. Fold in cranberries, walnuts or some seasonal fruits if desired.
  7. Pour mixture into your prepared dish.
  8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
  9. Bake uncovered for 35 minutes or until lightly golden along the edges.
  10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!

2 thoughts on “Carrot Cake Baked Oatmeal

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