Oh, September!: Healthy “Carrot Cake” Oatmeal Bake

Oh, September! You are one of my favorite months, but you are a tease! You give me tastes of all that is to come, but still linger with the warmth of summer days. I’m not quite ready to bust out pumpkin recipes, but in the liminal space that is September, I am ready to bust out ORANGE recipes. Carrots, in all their beta carotene glory, are an easy target.

Friday morning I wanted an appropriate long-weekend brunch meal that matched the vibe of this interim month. I had my green juice upon waking, went for a 4 mile run, followed by 30 minutes of biking, and a yoga cool down. I wanted something hearty, and warm-ish, that had at least one veggie, but that was more sweet than savory (because, let’s be real, 90% of the time, I’ll pick sweet over savory). I looked in the fridge (re: almost empty, because grocery shopping day is Saturday or Sunday): veggies-a single carrot, a stalk of broccoli. Other things of note: an opened container of unsweetened applesauce that needed to be used asap so as to not go bad (like applesauce has a tendency to do). Carrot. Applesauce. I was on to something…..

I spotted my beloved mason jar of oats in my periphery, which led to the spotting of my nearly-black 1/2 banana. I rarely eat whole bananas–1/2 on some gluten-free bread, 1/2 in a smoothie—so I have banana halves browning away daily. But brown bananas=perfect natural sweetner! It was all coming together…..

After a bit more calculating, I compiled the following:

from left: carrot, maple extract, brown banana, oats, raisins, cinnamon; ground flax seed, applesauce.

First, I preheated the oven to 425 degrees. Then, I food processed the carrot into bitty pieces. I then combined the following:

1 carrot (shredded)

3/4 c oats

1/2 tblsp ground flax seed

2 1/2 tblsp applesauce (unsweetened)

1/2 VERY ripe banana (mashed up)

1 tblsp raisins

1-2 tsp cinnamon

1/2 tsp maple extract (i’m sure vanilla would be fine too)

Mix it all up in a bowl, like so:

.eeeeep! looks like fall!.

Transfer into 2 ramekins or any small baking dish that have been coated with a thin layer of coconut oil. It should make about 2 servings though, whether it’s in one dish or two.

Bake for about 12 minutes.

Now, of course, comes the fun part. Top with whatever you want! I did a dollop of almond butter and about a 1/2 tsp of unsweetened coconut, but I bet any sort of nut or nut butter would be great. It tasted exactly like September. And boy does September taste good!

Oh, and I have to share my favorite bring-in-September-song. It’s a Mirah-ditty, and she can do no wrong:

2 thoughts on “Oh, September!: Healthy “Carrot Cake” Oatmeal Bake

  1. absolutely ayurveda says:

    yum, this looks delicious! i love the combination of carrots + oats, definitely a healthy carrot cake fix! i am going to try this with some left-over zucchini that is wilting in the fridge and make a zucchini-bread(ish) bake :)

    • rebelgrrlacademy says:

      ooo! let me know how that turns out! I made some carrot/zucchini bread muffins last week, but didn’t post them because i’m sending them to a friend for her bday! (shoot, hope she doesn’t read this comment! : 0)

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