Made with steel-cut oats, shredded carrots, walnuts, crushed pineapple, and coconut milk this Baked Oatmeal perfectly mimics the flavors of a decadent carrot cake--just made healthy enough for breakfast.
20ouncescanned crushed pineapplein 100% pineapple juice
½cupwater or additonal coconut milk
1tablespooncoconut oil or buttermelted
Preheat the oven to 350 degrees. Grease a 2 quart or 9x13 baking dish.
Over a large glass measuring cup, use a fine-mesh strainer to drain the can of crushed pineapple. Measure out 1 cup of liquid, adding additional water to the measuring cup if needed. Measure out ½ cup of the crushed pineapple to use in the oatmeal as well.
In a large mixing bowl, mix together the oats, coconut milk, pineapple juice, additional coconut milk or water, eggs, vanilla, crushed pineapple, walnuts, maple syrup, coconut oil, carrots, ginger, salt, and cinnamon together.
Pour into the greased pan and bake for 50 minutes, or until set.
Serve oatmeal warm with a dollop of yogurt, nuts, and additional maple syrup if desired.
Coconut Milk: Use canned full-fat or reduced-fat coconut milk for the best flavor in this baked oatmeal. If you don't have coconut milk or don't care for it, any other variety of milk or non-dairy milk can be substituted. Steel-Cut Oats: Use regular steel-cut oats, NOT quick cook steel-cut oats or rolled oats.Walnuts: Feel free to omit the walnuts for a nut-free recipe.Maple Syrup: Use only 100% pure maple syrup. Using pancake syrup will result in artificial tasting oatmeal. Coconut Oil: A little bit of coconut oil adds to the luxuriousness of this oatmeal. Use melted butter in its place or to keep it lower in fat, use unsweetened applesauce.Carrots: Use bagged shredded carrots, or for finely shredded carrots, grate on a box grater yourself. Doing so will create less texture in the oats--perfect for picky palates!Feel free to use omit the eggs from this carrot cake oatmeal if you have egg allergies. The baked oatmeal will just not set up like a cake would.Storage: Store leftover oatmeal in a sealed container for up to 5 days in the refrigerator. Reheat as desired.