Sunday, January 19, 2014

Baked quinoa carrot oatmeal with raisins and walnuts

Yes, it sort of looks like bird food, as a friend of mine had commented to me, BUT it is tasty, and the texture is more interesting than plain ol' oatmeal.

This was adapted from "baked carrot cake oatmeal."
Here's how to make it:

Preheat oven to 350 deg. 
Grease a 9x13" baking pan.

Blend together until well combined:

   • 2 eggs*
   • 1/2 cup puréed fruit (pear or apple sauce)
   • 1 cup flax milk (or any milk of your choice)
   • 2 tbsp canola oil (might be able to use avocado here instead)
   • 1/2 cup light brown sugar (not packed)

Whisk together:

   • 2 cups rolled oats**
   • 1/2 cup puffed millet
   • 2 tsp baking powder
   • 1 tsp ground cinnamon
   • 1/4 tsp ground nutmeg
   • 1/2 tsp ground ginger

Add wet ingredients to dry ingredients. Stir in:

1/2 cup shredded carrot
1 cup cooked quinoa
1/2 cup chopped walnuts
1/3 cup raisins

Mix well.

Spread into baking pan.
Bake for 30 min. 


*Vegan egg substitute: 
1 "egg" = 3 tbsp hot water + 1 tbsp ground flax seed

**The original recipe called for 3 cups of oats (no millet or quinoa), but I didn't have that, so I threw in the puffed millet and quinoa that I had on hand instead.

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