What better time to mask a healthy breakfast as a delicious dessert than after a cake and pie-filled holiday? If you’re like me, you required 48 hours to recover from the 2 slices of chocolate pie, one (thick) slice of pumpkin cheesecake and bowl of pistachio ice cream (whoa, how’d that get thrown in there?) from Thanksgiving. A sure-fire way of getting back on the train after an epic crash is pretending like the crash never existed.
This recipe has all the comforts of a baked good but is naturally sweetened with honey and has nothing but great-for-you ingredients. It takes but a couple minutes to throw together and about 12 minutes to bake. Out comes cinnamony, creamy, nutty, satisfying breakfast.
There are some great baked oatmeal recipes on the interweb that are prepared in a casserole dish in large quantities and cut into squares. While this is a wonderful idea for a post-holiday breakfast for guests or weekend breakfast for a big family, I’m the only person in my house who eats oatmeal, so I make it personal-sized in a ramekin. Oatmeal for one? Will do.
Pretend like the train never got derailed. Ain’t no reason to look back, so let’s look forward with carrot cake oatmeal ramekin in hand.
Carrot Cake Baked Oatmeal
- ¾ cup old fashioned oats
- Dash cinnamon
- Dash ground ginger
- 1/2 teaspoon pure vanilla extract
- ¼ cup shredded carrot
- 1 tablespoon honey or brown sugar
- 1 tablespoon craisins or raisins
- 1 tablespoon chopped walnuts
- 1 tablespoon apple sauce optional
- ½ cup boiling hot water
- ¼ cup milk of choice (I recommend cow coconut or almond)
- 1/4 teaspoon orange rind optional
Preheat the oven to 350 degrees.
Boil water on the stove top and peel carrot. Place carrot in a bowl (break in half if necessary) and submerge in hot water for 5 minutes.
Remove carrot from hot water, allow it to cool and shred ¼ cup worth (about half a large carrot) on the fine side of a box grater.
In a ramekin (or small oven-safe dish), add all ingredients, stir and bake in the oven for 12 minutes. Remove ramekin from the oven, allow it to cool enough to touch, about 5 to 10 minutes and serve for breakfast!