This week was the start of a new rotation and although I’m enjoying the topic and population that I’m learning about (renal nutrition and dialysis patients), I don’t exactly care for the long commute through Queens, NY and extremely tough issue of parking in busy NYC neighborhoods (ugh, curse you alternate side parking).
To make my life a little simpler, I’ve been eating a delicious, healthy, and wholesome breakfast on the go of baked oatmeal that I prep ahead, which saves some time in the morning. Baked oatmeal has all the benefits of regular oatmeal, and it tastes like a delicious baked good (yum!).
For this recipe, I wanted to use some of the veggies in my fridge so I added carrots, and I got even more creative by adding raisins, pumpkin spice seasoning, and vanilla protein powder. The full recipe for this whole grain breakfast is easy to prepare and will keep you full for hours, and if you’re feeling adventurous you could eat in your car as you sit in standstill traffic (but maybe don’t do this, because you should always pay attention to the road) 🙂
Baked Carrot-Raisin Oatmeal (makes 4 servings)
- 2 cups dry, old fashioned oats
- 2 scoops of your favorite protein powder (I use Vega Sport Vanilla)
- 1 cup unsweetened apple sauce
- 1 tsp. vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 1 cup shredded carrots
- 1/4 cup raisins
- 2 tsp. pumpkin spice seasoning or use cinnamon
- 1 tbsp. ground flaxseed + 2 tbsp. warm water (to make a “vegan egg”)
- Preheat the oven to 375°F
- Measure oats, protein powder, and spices and mix together in a large mixing bowl
- In another mixing bowl, measure and mix the apple sauce, vanilla extract, almond milk, carrots, and raisins together
- In a small cup, create a “vegan egg” (a binder) by mixing 1 tbsp. ground flaxseed with 2 tbsp. warm water
- Add the wet ingredients into the dry, then mix in the “vegan egg”
- Using nonstick spray or a brush with oil, oil a 9×9 baking pan and spread the mixture onto the pan
- Bake for 45 minutes at 375°F
- Remove from the oven, allow to cool, divide into four servings, and enjoy
I’ve been eating this delicious creation with dairy-free plain yogurt and a tbsp. of my favorite nut butter(s). Feel free to let me know how you like this recipe.