Skip to content

carrot cake baked oatmeal

July 27, 2012

carrot cake baked oatmeal4

My mum’s best carrot cake recipe, manipulated, tweaked a little, and turned into breakfast. Even better (ooh – big call, I know!) than the banana bread baked oatmeal. Nutritious, hearty and crispy-topped – a darn good way to kick off a cool, crisp winter’s morning in New Zealand. A darn good way to kick off a warm, endlessly-sunny, summer morning in the far North too. In fact, any morning, in any part of the world can be bettered with carrot cake in breakfast form.

And as if this baked oatmeal wasn’t outrageously awesome enough (oh it is! Don’t believe me? There is a reason I write out every recipe for this blog.. Go! Make it! And tell me how much you too ooh-d and ahh-d over it!) the  30 minutes it takes to perfect itself in the oven (before removing the foil to crispen the top) is just long enough for a leisurely Sunday morning stroll with your honey.

with the cutest tea cozy you ever saw
carrot cake oatmeal with toasted pecans

Carrot Cake Baked Oatmeal
Serves 3 – 4 (any leftovers are just as delicious the next day, straight from the fridge, topped with milk and yoghurt)

2-3 small carrots shredded
1/4 cup sugar (brown, white, whatever you fancy. Condensed milk works fine too.. just saying. I’m all about using up whatever’s in the fridge)
1 egg (I was out of eggs and you know my secret for such times? Mayonnaise..)

1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp mixed spice
1/8 tsp cloves (optional)
1/4 raisins
3 Tbsp unsweetened coconut

1 cup milk
3/4 cup old-fashioned oats
1/2 cup buckwheat groats

1/4 cup pecans, toasted

Preheat the oven to 350˚F (180˚C).

Whisk the shredded carrot together with the sugar and egg. Mix in the salt, baking powder, baking soda, spices, raisins and coconut. Add the milk, then stir in the oats and buckwheat. Roughly chop the pecans (leave some whole for decorating if desired) and mix through.

Spray the inside of a glass dish or baking tin with non-stick spray and pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes until the top is crisp and golden.

Serve warm with yoghurt, milk and a drizzle of maple syrup. I’m not going to lie – cream cheese, slightly sweetened with maple syrup, would absolutely seal the deal.

pure goodness in one slice

About these ads
5 Comments leave one →
  1. July 28, 2012 2:52 pm

    I love your idea! This would make such a deliciously different breakfast!

  2. July 29, 2012 11:21 am

    That looks ridiculously good – fantastic idea.

  3. July 29, 2012 5:55 pm

    Looks very yummy. Not much of my basic carrot cake recipe left – all new and improved by you!

Why not leave a comment! You know I'd love it :D

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 195 other followers

%d bloggers like this: