Carrot Cake Baked Oatmeal

I am back with another baked oatmeal recipe: carrot cake baked oatmeal! After I tried my first baked oatmeal recipe, I was itching to try another. I generally say that I don’t love breakfast. I have a few stand by things I eat and that’s it. When I ate at McDonald’s, I used to be so annoyed when I got there 20 minutes before their breakfast menu switched to lunch and I had to get breakfast. Now, I still don’t dig breakfast, but I am starting to branch out and discover new, healthy meals!

In a recent post, I talked about my favorite things: cooking from scratch, using what is on hand, and finally, inserting vegetables whenever I can. Which I did here, but we will call it a cake to trick our brains, right? 🙂 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls, banana nut baked oatmeal, and this great banana bread, so having some on hand isn’t a bad idea. 

Ready to get mixing and baking? I hope so! Let’s make some carrot cake baked oatmeal!

Your Ingredients for Carrot Cake Baked Oatmeal 

  • ⅓ to ½ cup grated carrot 
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. 

Carrot Cake Baked Oatmeal

Cake and vegetables for breakfast?! Why not?
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ⅓ to ½ cup grated carrot
  • cup oat flour
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on your texture preference.
Keyword baked oatmeal, Breakfast, carrot, carrot cake
Tried this recipe?Let us know how it was!

Kitchen Sink Vegetable and Venison Soup

If I was told I could only eat one type of food for the rest of my life, I would ask for soup in a heart beat. It’s my favorite. Maybe it’s because I always perpetually cold. Or maybe it’s because I get to chop all the vegetables, and for reasons I don’t understand, it’s cathartic for me. All I know is soup makes my soul and tastebuds sing and this vegetable and venison soup is so good, it surprises me every time I throw it together!

We had guests this weekend and the whole New Year’s Eve timing made it hard for us to think about planning for meals. It was Friday, but it sure felt like a Tuesday and our house wasn’t even clean! Enter this recipe–I love this vegetable and venison soup because I almost always have everything on hand, there are so many beautiful colors, and the flavor is delightful! The next time you need a quick meal that will leave you with some leftovers, give this one a try! –Jess

Your ingredients:

  • 1 pound ground protein (we do our own ground venison but pick your own favorite-turkey, beef, combination of both), seasoned with salt and pepper and browned
  • 2 1/4 cups diced carrots (3 large)
  • 2 cups diced onion (2 medium)
  • 1 1/2 cups diced celery (4 stalks)
  • 3 teaspoons minced garlic
  • 1 teaspoon each pepper, salt, and basil
  • 8 cups beef stock (I love the Orrington Farms beef base to make my own! Only thing I use 😉)
  • 1 14.5 ounce can diced tomatoes (I used oregano and basil seasoned)
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 1/2 cup dry barley, cooked according to directions or tossed in with everything else (but you will need to simmer the soup longer if that’s the case)–optional
  • Olive oil

Your Steps to Vegetable and Venison Soup

Heat 1 tablespoon of olive oil in large saucepan. Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper. Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients (if you are using broth base, add 10 cups of water first, heat to boiling, and stir in broth base. The add in remaining ingredients). Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle ❤️😍 Sometimes I like to mix in 1/4-1/2 cup dry barley too, cooking per directions on package. But truly, this is a great recipe to throw together even without it. Serve with some crusty bread and you’ll feel like you’re winning at life! Let me know what you think!

Tools of the trade

This beef base is to die for. And a cast iron Dutch oven? A must in the kitchen.

Looking for another wonderful, but totally different venison soup? Check out my root vegetable and venison soup!

Kitchen Sink Vegetable and Venison Soup

A family favorite: Full of good for you vegetables, ground protein, and a special flavor surprise in the basil. You'll be sure to come back for more!
Servings 12

Ingredients
  

  • 1 pound ground protein browned
  • 2 1/4 cups diced carrots 3 large
  • 2 cups diced onion 2 medium
  • 1 1/2 cups diced celery 4 stalks
  • 3 teaspoons minced garlic
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 8 cups beef stock
  • 1 14.5 ounce can diced tomatoes undrained
  • 1 15 ounce can of kidney beans drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • Olive oil

Instructions
 

  • Heat 1 tablespoon of olive oil in large saucepan.
  • Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper.
  • Sauté for 8-10 minutes, until soft.
  • Put into large soup kettle with remaining ingredients.
  • Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle.
Tried this recipe?Let us know how it was!

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