Normally I eat breakfast at school everyday. Breakfast is cheap when I eat it at school. I can get 2 pieces of toast for under 50 cents. I can have a cinnamon roll or a piece of coffee cake for a little over a dollar. I'm not a huge breakfast eater so purchasing breakfast at school to eat with my students is a great way to get me to eat breakfast.
But then I started eating healthier. I still get toast on occasion because they do serve whole wheat toast and I will have a bagel on occasion but most days I pack my breakfast now. I still eat with the students but I bring my own food. Lately I've been on a baked oatmeal kick. I'm not a huge oatmeal fan but baking the oatmeal gives it a much better texture plus I can make it on Sunday and eat it all week long.
So when I found out the theme for this weeks Sunday Supper was root vegetables, I thought I could probably figure out how to fit it into my breakfast. I like vegetables but root vegetables aren't my favorite. I don't eat turnips, beets, or rutabagas. I could take or leave radishes, parsnips, and yams. The only root veggies I really enjoy are potatoes, carrots, and garlic so that's what I had to work with.
Since I've made carrot cake pancakes before I thought making a carrot cake baked oatmeal would be good. I often put raisins in my oatmeal and I thought carrots would be a good addition. I also had an apple and a banana laying in the fruit bowl so I put them into the oatmeal as well. I thought they would both add a bit of sweetness and some moisture without adding a ton of extra sugar.
Now it might sound like this recipe has a ton of ingredients in it but many of them are spices or things that are found in your refrigerator. The only thing I had to buy was maple syrup. I figure most people might need to buy flax seeds, walnuts, and maple syrup. The rest you probably have on hand!
I whipped together the dry ingredients which includes cinnamon, cardamom, and ginger along with the fruits and vegetables which include carrots, apples, raisins, and a banana. I poured everything in the pan and topped it with a crunchy and sweet topping. It smelled amazing as it baked in the oven with all the fruit and spices blending together.
When it came out of the oven the top was golden brown and looked amazing. I took a bite and it was like a flavor symphony. The actual oatmeal tasted like carrot cake but with a baked oatmeal texture. The topping of flax seeds, nuts, and maple syrup was sweet and crunchy and added just the right amount of both to finish off this oatmeal. This is a breakfast that everyone will enjoy and it keeps in the refrigerator for 5 days so you can eat it all week!
- 2 c. oats
- 1 t. baking powder
- ½ t. ginger
- 1 t. cinnamon
- ½ t. cardamom
- 1 t. vanilla
- 1 t. sea salt
- 1 c. grated carrots
- 1 apple, peeled and grated
- ½ c. raisins
- 2 eggs
- 1 ripe banana
- 1½ c. milk
- 3 T. maple syrup
- 3 T. brown sugar
- 2 T. vegetable oil
- 1 c. walnuts, chopped
- ½ c. flax seeds
- Preheat the oven to 375 degrees. Spray an 8 x 10 inch baking dish with cooking spray.
- In a large bowl combine the oats, baking powder, ginger, cinnamon, cardamom, vanilla, and salt. Stir in grated carrots, apples, and raisins. Set aside.
- In a small bowl, beat the eggs along with the ripe banana. Add in the milk and half the maple syrup.
- Put the oat mixture into the prepared pan. Pour the egg and banana mixture evenly over the top.
- In a small bowl combine the remaining maple syrup, brown sugar, vegetable oil, walnuts, and flax seeds. Mix well then sprinkle over the top of the oatmeal.
- Bake for 25-30 minutes or until the top is browned.
- Remove from oven and cool for 10 minutes before serving.
- **Keep in an air tight container in the refrigerator for up to 5 days**
- Chipotle Sweet Potato Chips from Momma's Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor's Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida's Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica's Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane's Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy's Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement