Hello friends! Today I bring you a breakfast recipe to spruce up your morning routine. I love baked oatmeal. It is incredibly convenient because you can make a pan of it and have a healthy breakfast ready to go throughout the week. Regular oatmeal can get a bit boring, so this recipe for Carrot Cake Oatmeal (Link to Recipe) is perfect to mix things up. Plus it's great to sneak veggies into breakfast whenever possible.
This delightful dish has oats, cinnamon, vanilla, shredded carrots, almond milk, ginger, raisins, and nuts.
I decided to half the original recipe to make just three servings for myself to eat during the week. I used a loaf pan and baked it 30 minutes. I also made some substitutions to take it to the next level! So if you use my suggestions and are following the original recipe, make sure to double my measurements.
My substitutions:
-For an added nutrient boost and a unique flavor I subbed some of the almond milk for carrot juice! I used 3/4 c carrot juice and 1/2 c unsweetend almond milk.
-I also cut out the maple syrup and subbed 1/6 c mashed banana. With this substitution, the end result is not at all sweet. So if you like sweet oatmeal than definitely keep in the syrup. I spread a little 100% fruit apricot jam on top as a way to sweeten it up a little, or you can drizzle some syrup on top to taste.
-I used slivered almonds instead of walnuts but I think walnuts would give a nice crunch.
Bonus tip:
Next time I will try this in muffin tins for easy portioning and may even stick some in the freezer! I'll let you know how they freeze!
Looks amazing!
ReplyDelete