About a month ago, I had my first attempt at baking carrot cake (for my husband's birthday). It wasn't healthy, but oh my! It sure was good and I could barely restrain myself back from devouring the entire thing and not giving it to my husband to take to work. Since then, I've been looking for a way to recreate those flavours in a slightly less unhealthy version.
Oatmeal was kind of a given for me. I buy unflavored, not instant oatmeal that always requires some kind of flavor enhancement. It's generally pretty easy to bulk it up with tasty additions, while keeping it low on bad fats and sugars that can be found in the instant versions. So... carrot cake oatmeal? Oh yes, it happened.
I really wanted to get it close to the actual cake though so a simple porridge wouldn't do. I combined all of my ingredients, and baked it. Oh. My. Word. It was fantastic! The Toddler gobbled it up and ended up eating about half of the batch in one go! So here ya go:
Carrot Cake Oatmeal Bake Recipe
- 2 tablespoons pumpkin pie spice mix
- 2 carrots
- 2 bananas
- 2.5 cups almond milk
- 1.5 cups oatmeal (you can use gluten free oats, I used just plain ole oats, but not instant and definitely unflavored!)
- 1/4 cup chia seeds
- 2/3 cup raisins
- 1/2 cup unsweetened applesauce
- Boil carrots
- Puree/blend carrots, banana, milk
- In a bowl, mix up all of your ingredients and then place in an oven safe casserole dish
- Bake (covered with tin foil or with a lid) in preheated oven on 175 Celsius (350 Fahrenheit) for 20 minutes
- Remove the cover and bake for another 5-10 minutes
- I added some grated carrot, banana, chia seeds, and raisins on top just because. Those are all healthy foods, so why not?
Make sure not to let it sit for too long before digging in! We did save leftovers for the next day, which were still tasty, but it's never really quite the same as straight out of the oven.
What are your favourite oatmeal flavors?
How do you cook your oats? Microwave? Stove top? Etc...