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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 teaspoon baking powder
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 c. grated carrots
- 1 apple, peeled and grated
- 1/2 c. raisins
- 2 eggs
- 1 ripe banana
- 1 1/2 c. milk
- 3 Tablespoons maple syrup
- 3 Tablespoons brown sugar
- 2 Tablespoons vegetable oil
- 1 c. walnuts, chopped
- 1/2 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**
Adapted from Thrive Market