Carrot Cake Baked Oatmeal with Pecan Streusel
You are probably thinking, why is she sharing another baked oatmeal recipe?
Well. It is because I really, really liked baked oatmeal. Like a lot. And I wanna make you like me. Wait. No. You do you. But I highly recommend you eat more baked oatmeal, because it’s so fabulous!
So I very nearly added some canned pineapple into this baked oatmeal to make it more like hummingbird cake. I opened the can of pineapple and everything. But, YOU GUYS…I hate canned pineapple. I smelled it as I was chopping it up to add it in and was like NO NO NO.
Let me take you back to the start of my canned pineapple hatred. It was 1998-ish. I was 8ish and my parents took us skiing and for one day they put us in ski school to learn the basics. I hated school…so therefore I hated ski school. And I hate being cold. My fingers and toes go numb very easy (hello, Raynaud’s syndrome), so anytime I’m in the cold (or in the milk section of the grocery store) I’m like NO NO NO.
But at the ski school, they fed us canned pineapple. And I told the ski instructor (as he was flirting with the other ski instructor…my 8 year old self remembers observing that social encounter), but I told him I didn’t like canned pineapple and he said I had to eat it anyway and it was just the worst day. Because after I forced down the pineapple I had to go and ski more. I had a magical childhood…except when my parents took me skiing. Those were dark times.
But I’m an adult now, which means I never have to eat canned pineapple again! And I can instead fill my life with things like this carrot cake baked oatmeal. I’m so in love with baked oatmeal because you make it once and you can eat it all week. AND because of streusels. I’ve been loving this streusel topped oatmeal idea, mainly because I always think that baked oatmeal needs a little crunch and adding a streusel adds that little crunch.
Now. It is a bit hard to see the pecan streusel on top of the oatmeal, because it sunk into the oats a bit…but I promise it’s there! And I wouldn’t lie to you.
So next time you have a carrot cake craving, whip up a dish of this for the week!
Carrot Cake Baked Oatmeal with Pecan Streusel
Yield: serves 4-5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
baked oatmeal
2 cups rolled oats
2/3 cup grated carrots
1 cup milk
1/3 cup maple syrup
1/3 cup natural almond butter
2 1/2 tablespoons butter, melted
1 large egg
1 teaspoon vanilla
1 teaspoon cinnamon
scant 1/2 teaspoon baking soda
1/4 teaspoon salt
topping
1/3 cup pecans, finely chopped
1 1/2 tablespoon brown sugar
1 1/2 tablespoon butter, melted
1 tablespoon flour
Directions:
Preheat oven to 350ºF. In a bowl, combine all baked oatmeal ingredients. Pour into a greased oval dish (I greased mine with coconut oil). In a separate bowl, combine pecans, brown sugar, butter and flour. Sprinkle this pecan streusel mixture over the baked oatmeal. Bake for 35-40 minutes, or until set.