First, the elephant in the room: the site got a redesign! Why? Mostly, I wanted to add a “home page” to Foraged Dish that had all the most useful stuff — newest recipes, most popular recipes, videos, etc - in one spot. Check it out by clicking “home” in the top left hand corner of the page. Hoping this new site is more user-friendly and makes it easy to find everything you’re looking for!
Now, for the recipe and post:
When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked!
I wasn’t a big breakfast eater back then, and definitely have never liked porridges. But here it is: baked oatmeal. The oat dish I had been waiting for. It comes out of oven crispy on top and cream in the middle.
One weekend, I went home to my mom’s house and told her about my discovery. I was explaining it to her, and she said, “Sounds a bit like cake. “
I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.
I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days. (By the way, this makes the dish perfect for those times when you are trying to eat really well — when something is already in your fridge, it’s way easier to make the right choice!)
With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetable!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!
Serves: 8 | Active Time: 50 minutes
- Preheat oven to 375°F and grease a 9x9 inch baking dish.
- In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
- Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
- Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
- Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
- Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.