Baked Carrot Cake Oatmeal: Start your day right with steel cuts oats mixed with shredded carrots, walnuts, crushed pineapple, and coconut milk that is baked together to perfectly mimic the flavors of a carrot cake, complete with a tangy sweetened “icing.”
Today is my mom’s birthday. Happy Birthday Mom!
My mom HATES oatmeal. Which makes me question my relation to her, but we look way too much alike to question for too long.
You may ask yourself, Why am I sharing with you an oatmeal recipe on my Mom’s birthday when she HATES oatmeal.
Well, I am cruel. JUST KIDDING!!
My mom does not like oatmeal because she does not prefer a soggy texture to her morning breakfast. She is the type of person who needs to pour her milk onto her cereal just moments before she eats it, or you might as well throw it away.
However, she has discovered she does like Steel Cut Oats. She loves their chewy and hearty texture. I enjoy them as well, but I could live on any type of oats!
And my mom loves Carrot Cake. But she is on a diet.
She would not appreciate me sharing a carrot cake recipe today and tempting her.
So, being the perfect daughter that I am, I have created for her a healthy breakfast that combines her favorite cake and her beloved steel cut oats into a dish that will power her through her day and satisfy her longing for a slice of decadent carrot cake.
This oatmeal slices and resembles a decadent carrot cake, complete with a tangy “frosting.” But it comes together in minutes and can be prepared ahead in a large batch and eaten on throughout the week.
Did I mention that my mom is a busy career woman now? So a meal she can just warm up on during her busy work week scores extra bonus points for me–told you I am the perfect daughter!
Oh, and my kids thought I was the perfect Mom giving them this oatmeal “cake” for breakfast. They get excited for things like cake or donuts for breakfast–I mean who dosen’t! I can’t wait to try out Food Faith and Fitness’ Gluten Free Carrot Cake Donuts on them for a special treat too!
Let me encourage you to mix up a few things you probably have lying around in your pantry, bake it up on a weekend morning, or better yet, while dinner is baking one evening, and have breakfast done for the week.
- 1 cup steel cut oats
- 1 cup canned coconut milk
- 1 cup pineapple juice (reserved from a 16 oz can of crushed pineapple)
- ½ cup regular milk or water
- 2 eggs, whisked
- 2 teaspoons vanilla, divided
- ½ cup canned crushed pineapple
- ¾ cup grated carrots
- ½ cup chopped walnuts
- ⅓ cup maple syrup + additional for serving if desired
- 1 tablespoon coconut oil or butter, melted
- 1 teaspoon cinnamon
- 1½ cups Greek yogurt
- Preheat oven to 350 degrees. Grease a 2 quart of 9x9 baking dish.
- Mix together oats, milk, juice, eggs, 1 teaspoon vanilla, pineapple, walnuts, maple syrup, coconut oil,carrots, and cinnamon together.
- Pour into a greased pan and bake for 50 minutes, or until set.
- Mix together Greek yogurt and remaining 1 teaspoon vanilla.
- Serve oatmeal warm with a dollop of Greek yogurt and additional maple syrup if desired.