Recipe adapted from: Oh She Glows (ohsheglows.com), Angela Liddon
I spend a lot of time educating my patients on the importance of a hearty, protein-rich breakfast. But I too often hear there isn’t enough time in the morning to prepare a breakfast fitting those requirements. My response to this - weekly meal prep!! Not only is this recipe quick to make, but can be done in advance to have on hand for the days to come. Feel free to add in or substitute your favorite ingredients to make new baked oatmeal creations. In addition to this carrot cake recipe, a favorite of mine is blueberry banana!
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- 2 1/2 cup GF rolled oats
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 1/2 cups packed shredded carrots
- 2 1/2 cups unsweetened almond milk (or other non-dairy milk)
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 large egg
- 1 1/2 tsp freshly grated ginger root
- 1/4 cup raisins
- 1/2 cup chopped walnuts
- (Optional: vegan protein powder for additional boost of protein)
- Preheat oven to 375 degrees and lightly grease a 2.5 qt. casserole dish (8” by 11” dish).
- Mix together rolled oats, cinnamon, baking powder, and salt in a large bowl.
- In a separate bowl, mix together wet ingredients: shredded carrot, almond milk, egg, maple syrup, vanilla, and fresh ginger.
- Add wet mixture to dry mixture and stir until combined.
- Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon so the oats sink into the milk. Sprinkle on top the walnuts and raisins and press down lightly again.
- Bake, uncovered, for 30-37 minutes until lightly golden along edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
Dr. Sidney Pharis is a licensed Naturopathic Doctor trained in family practice and pediatrics. Click here to learn more about Dr. Pharis.