carrot cake baked oatmeal
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.
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)
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.