Carrot Cake Baked Oatmeal

Making Breakfast Taste Like Dessert

I was waiting for some hesitation at my house about this one but it passed the family taste test with flying colors. I was really thinking my hubby would not be a fan, but it turns out this really does taste identical to actual carrot cake, which he loves so it was a win and I will for sure be making it again. 

I hope your family loves it as much as mine did. 

Indgredients

• ½ cup pecans, chopped (plus additional for garnish, if desired)
• 1 cup almond milk (OR whole/2% milk), at room temperature
• 2 eggs, at room temperature
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 1 1/4 cup (packed) grated carrots (about 3 medium carrots)
• 1/2 cup raisins, optional
• 2 cups old-fashioned rolled oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Instructions

Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.

Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.

In a large bowl, mix together milk, eggs, maple syrup, coconut oil, and vanilla; beat until smooth. Stir in carrots and raisins (if using). Blend in oats, toasted pecans, cinnamon, baking powder, nutmeg, allspice, and salt; stir until mixture is well-combined. 

Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.

Recipe originally found from here. 

Banana Chocolate Chip Baked Oatmeal

The Best Breakfast In Town...

This is hands down an all time favorite meal at our house. My hubby requests it weekly. I love it too and I love that it is something that I can use for a few days as a breakfast option. It reheats really well and I always have leftovers when I make a big pan full of it. Enjoy this one. I am willing to bet it becomes a household favorite for you.

Ingredients 
2 cups of gluten free rolled oats
1/4 cup light brown sugar
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
2 cups of vanilla almond milk
1 egg
3 tablespoons of melted coconut oil
1 and 1/4 teaspoons of vanilla extract
2 ripe bananas cut up
1/2 - 1 cup of chocolate chips depending on how much you would like

Directions
Preheat the oven to 350 degrees and spray an 8x8 pan with coconut oil.
Combine dry dry ingredients in a separate bowl (oats, salt, cinnamon, baking soda, brown sugar)
In a separate bowl combine almond milk, melted coconut oil, vanilla, banana,egg and choclate chips.
Pour wet ingredients into the dry mix stir it all together.
Pour into the 8x8 pan and bake for 40 minutes uncovered.

ENJOY!!!

Pumpkin Spice Baked Oatmeal

Perfect FALL Breakfast Idea

As you know I am the queen of baked oatmeal. I love trying different combos and I knew this would be perfect for a cool fall morning. Most pumpkin baked oatmeal recipes have pecans in them but I knew I couldn't get my little one to eat it if I included that so I went ahead and did chocolate chips instead. If you were making this one for "grown ups" you may want the pecans instead of the chocolate chips.

Here is what your going to need.
Ingredients

• 3 cups old fashioned oats
• 2 Tablespoons brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 cup pumpkin puree 
• 2 tablespoons coconut oil
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups milk 
• 2 tablespoons chocolate chips

Directions 

1. Preheat oven to 350 degrees. Spray a 9" square baking pan with cooking spray.
2. In a large bowl combine oats, brown sugar, pumpkin pie spice, salt and baking powder.
3. In a separate bowl whisk together pumpkin puree, oil,eggs and vanilla until well combined. Whisk in milk.
4. Pour pumpkin mixture over oat mixture and stir well to combine. 
5. Pour mixture into prepared pan. Use a spoon or spatula to help spread the oats evenly throughout the pan.
6. Sprinkle the top evenly with chocolate chips and bake for 30-35 minutes.