Are mornings too rushed for you to prepare a wholesome breakfast from scratch and you then end up ravenous by lunch time and inhale allll the things?
By giving your body the fuel it needs in the morning, you are better able to tune in and honor your hunger and fullness cues consistently the rest of the day which will help you and your body feel good!But perhaps mornings are rush hour by you and feels to rushed to actually prepare breakfast first thing in the morning.
Enter – BAKED OATMEAL! You make it at the start of the week and viola! Breakfast is readily available for the rest of the week.
This is one of my favorite breakfasts. Top with some sour cream, fruit, and maple syrup with a cup of coffee.. mmm bliss! Bonus points if kids are still sleeping and I can enjoy in total silence.
Since I LOVE carrot cake (who doesn’t?) it made sense to make a carrot cake version of baked oatmeal. I hope you love this recipe as much as I do!
Carrot Cake Baked Oatmeal
- 3 cups rolled oats
- 2 eggs
- 1.5 cups milk
- ¼ cup almond butter
- 1 tsp vanilla
- ⅓ cup maple syrup
- 1 tsp baking powder
- 1.5 teaspoon cinnamon
- 1 cup grated carrots
- 1/2 cup raisins
- 1/2 cup pineapple tidbits
- Preheat oven to 350 degrees
- In a large bowl whisk together eggs, milk, almond butter,vanilla extract, maple syrup, baking powder, and cinnamon.
- Fold in the rolled oats, grated carrots, raisins, pineapple
- Pour mixture into greased 10 inch round baking dish.
- Bake 30 – 35 minutes (it will vary depending on your oven).
- Remove from oven and allow to cool for 15 minutes.
- Cut into desired amount. Optional: top with sour cream, maple syrup, and candied walnuts. Store covered, in the fridge.
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