Baked Carrot Cake Oatmeal
After returning from my month long trip to Bogor Agricultural University in Indonesia, I felt like I hadn’t eaten vegetables in a century. A little bit of an exaggeration but still, it had been a long time! While away, it was so difficult to find fresh and affordable veggies anywhere. Most of the food near where I was studying was meat-based, fried, salty, and oily... not ideal for someone who prioritizes their health! Naturally, when I came home I was craving fresh food, but oatmeal, too! Thus, I decided to add carrots to my oats the morning that I got back home. It may sound like a weird combination, but you actually can’t taste the carrots at all.
Also, Square Organics was kind enough to send me some of their very own vegan protein bars! The flavours are SO good (peanut butter, mint, almond spice, and more!) and I can’t wait to try them all. Anyway, you can use the discount code ‘twohangryvegans’ to get 20% off your very own box! Meaning you can buy an entire box for only $24! Plus, all of the bars are gluten-free, dairy-free, soy-free, and taste so good!
So, here’s the recipe...
Dry Ingredients (serves 3-4)
1 1/2 cup oats
¼ cup raisins or cranberries
¼ chopped walnuts
1 tsp baking powder
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp sea salt
1 cup shredded carrot
1 cup non-dairy milk
1 cup water
1 mashed banana
½ cup maple syrup
1 tsp vanilla
Preheat the oven to 375 degrees fahrenheit.
Combine all of the dry ingredients and stir.
Combine all of the wet ingredients and stir.
Combine all of the ingredients together and stir.
Place the mixture into an oven-safe dish.
Place the dish in the oven for 30-35 minutes (until edges turn golden brown).
Remove the dish from the oven and allow it to cool for about 10 minutes.
Fancy up the oatmeal with toppings and enjoy!