St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?
I’ve been excited to make this carrot cake oatmeal for a long time. Veggies are my new favorite thing to put in baked oatmeals, and Husband loooooves carrot cake, so I knew I had to do a version of baked oatmeal with that flavor. But that also meant I had to get it just right for him. And I have yet to make a baked oatmeal without starting with banana (even for my baked zucchini oatmeals), so that’s how I began!
So this one is a two-step process, but man oh man is it worth it! I made cookie dough the day before because I’d made my gluten-free cornbread. Since I needed aquafaba for the cornbread muffins, so I drained a can of chickpeas and saved the beans for later. Too many days had passed, so I figured I should do something with the chickpeas. You know…so I didn’t just waste them. I’m not down with food waste.
Zucchini. In baked oats? YES! Don’t discount this based on your first reaction. I promise it’s not as weird or gross as you might think. And that’s because I thought it was weird and gross, but I took Lauren’s (from The Oatmeal Artist) word for it and I’m SO glad I did. Honestly, I didn’t even know it was in there. It adds volume and veggies to a dish that normally wouldn’t have that. Veggies. For breakfast. YES. DO IT. Seriously, you won’t regret it. Especially when they taste like chocolate.
This one comes from procrasti-baking. I really wanted second breakfast more than I wanted to start writing my next book (which, deep down, wasn’t even true, but I thought food couldn’t hurt anyway). So I gave this one a whirl. First, I scrolled through The Oatmeal Artist‘s blog to find some inspiration. Thought this one sounded delicious, but I didn’t have any zucchini on hand, though her blog always makes me wish I did. So I gave something similar a go with what I did have on hand, and YUM! Pure yum.
This one came from an intense need to make blueberry oatmeal. I put blueberries in my smoothies (along with flax, turmeric, cinnamon, banana, and walnuts) nearly every time I make them, so maybe I really wanted the oats part? I don’t know. But anyway, I’m glad I did because this is bomb AF.
For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They’re amazing at sweetening food without using processed and refined sugars. Basically, they’re nature’s candy. Ooey and gooey, they’re like caramel. And I love them. So much. Especially when they’re baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can’t wait to try more stuff with them. But, for now, I shall eat.
I just posted my recipe for baked French toast oatmeal. If you missed it, you can check it out now. You should. Most definitely. Then make a big batch of this for everyone else in your family by multiplying everything by 4 and baking it in an 8×8 pan like the photos below show. It’s just as delicious that way! And it’s perfect for potlucks or breakfast and/brunch for the family.
It’s a shock, but this also didn’t happen because I had a lot of bananas to use up. I actually really wanted French toast, but I’m the worst at making it. Husband, on the other hand, can make the amazing breakfast food like no one’s business. And the morning I really wanted it, he delivered. Now, it’s my turn.
You guys. I’m obsessed with this brownie oatmeal. It’s baked, which makes it super brownie-like. And it’s so chocolaty and delicious! Plus, you can totally customize it. Use applesauce or avocado instead of a banana. Add chocolate chips or any of the optional mix-ins I list below. Do whatever ya want with this gorgeous, scrumptious breakfast-that-tastes-so-much-like-dessert.