Carrots for breakfast sounded weird to me, but I’ll try anything that is promised to taste like carrot cake. (The unparalleled carrot torte from Konditor Meister is a constant craving of mine.) These oatmeal bars are filling and sneak in a serving of vegetables. Topped with a dollop of vanilla yogurt (instead of a heavy layer of cream cheese frosting), they provide a balanced and tasty breakfast.
I like to make these bars on a Sunday night so I have a quick breakfast ready for the workdays all week. This oatmeal bake would also make a wonderful brunch; serve it with fruit salad. If you mix up the ingredients ahead of time, you can pop the dish in the oven when guests arrive and be free to laze about and enjoy your morning.
- 2 cups oats, gluten free if desired
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1 1/3 cups grated carrots
- 1/4 cup golden raisins
- 1 egg
- 2 egg whites
- 2 cups 1% milk
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup, plus more for serving
- 3 tbsp chopped pecans
- 3 tbsp sliced almonds
- 12 oz nonfat vanilla yogurt
- Preheat the oven to 375°F. Spray an 8×8 baking dish with cooking spray.
- Combine the rolled oats, baking powder, spices, brown sugar, and salt in a mixing bowl; then add grated carrots and raisins and stir to mix.
- In a separate bowl, beat the eggs, add the milk and vanilla, and mix well.
- Put the maple syrup, pecans, and almonds in a small bowl and mix to combine.
- Spoon the oat mixture into the baking dish in an even layer, pressing down with a spatula. Then pour the egg mixture over the oats and sprinkle the nut mixture on top.
- Bake for 40 minutes, until the oatmeal is set. Allow to cool for 5 minutes, and then run a knife around the edges of the baking dish. Cut 6 bars, and serve each one with a dollop of yogurt and a drizzle of maple syrup.
Serves 6. Active time 10 minutes; total time 55 minutes. Adapted from http://www.greenkitchenstories.com/baked-carrot-cake-oatmeal/