Carrot Cake Baked Oatmeal
By: Julia Mueller
Published: Monday, March 26, 2012 - 8:10pm

Ingredients




1 cup old fashioned oats
1 cup hot water
2 tablespoons coconut milk or ¼ cup soy milk/almond milk/cow milk
½ teaspoon vanilla extract
1 large carrot, peeled, soaked and grated
1 ripe banana
¼ teaspoon cinnamon
¼ cup walnuts, chopped
1 tablespoon honey (optional)
¼ cup raisins (optional)

Preparation

1 Preheat the oven to 375 degrees.  Bring water to a boil in a tea kettle.  Peel the carrot, cut it in half and place it in a bowl. Pour boiling water over the carrot and allow it to soak 3 to 5 minutes. Drain the water and when the carrot is cool enough to handle, grate it. 2 Add the oats, cinnamon, vanilla extract and chopped walnuts to a ramekin or oven-safe bowl.  Chop half of the banana and add to the ramekin along with the grated carrot (and raisins if desired). 3 Pour 1 cup of hot water into the ramekin, stir contents around with a spoon and place ramekin in the oven for 20 minutes. 4 Remove ramekin from the oven. Using an oven mitt when handling the ramekin, slice the remaining half of the banana, add the coconut milk (or milk of your choice).  If you would like, add honey or agave and enjoy your breakfast!

About

This "carrot cake" baked oatmeal recipe is sweetened with banana and is packed with carrot, walnuts with coconut milk and cinnamon.  The flavors are delicious: as they bake together and are accentuated.