Monday, May 2, 2011

Baked Carrot Cake Oatmeal

I know this is a blog about food, but I would be remiss not to give a huge shout out to our military and all those who helped bring justice and a bit of closure to the horror of 9.11.01. Thank you for your service and sacrifice.

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Mother's Day is 6 days away and in our home we have a tradition of SPH, R and G bringing me breakfast in bed. SPH is a great kitchen creative genius, so I've had some wonderful breakfasts presented to me.

Is your man or are your children not adept in the kitchen? Hand them this recipe, it is easy, can be made the night prior and popped in the oven. Not big into breakfast in bed? Then make this yourself next time you need a special breakfast. It is delicious and can be infinitely adapted to your tastes.

I owe this recipe idea to my cousin M, who shared the new to me idea of baking oatmeal, and my friend Meg who shared the wicked cool idea of making carrot cake inspired oatmeal. Thanks ladies!

Baked Carrot Cake Oatmeal

3 cups whole oats
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
2 tablespoons vegetable oil
1/2 cup chopped pineapple or applesauce
1/2 cup brown sugar
2 eggs
1/2 cup shredded carrot
1 cup milk
1/2 cup raisins
1/4 cup chopped walnuts

Preheat oven to 350 degrees (alternately, you can make this in the evening and bake it in the morning, just add about 10 minutes in the baking time).

In a large bowl mix the oats, cinnamon, baking powder, nutmeg and ginger (if using).

In a medium bowl, combine the oil, pineapple or applesauce, brown sugar and eggs. Mix well, making sure that the eggs are fully incorporated. Add the carrots and mix well. Add the milk, and mix well.

Add the egg mixture to the oats and mix well.

Grease a 9 x 13 or similar sized pan. Add 1/2 the oats. Sprinkle with raisins and walnuts (if you have folks who aren't into raisins like SPH, you can sprinkle the raisins, omitting an area for your non-raisin lover--same with the walnuts).

Bake for 25-30 minutes or until slightly browned on the edges.

Serve and garnish with vanilla yogurt, if desired.

Serves 6.

Peas and Love,

1 comment:

Kristin said...

Yum! Adding these ingredients to the list so I can make it next week. Thanks!