This breakfast casserole doubles as a dessert. Try serving it warm with some “banana nice cream”—you won’t be disappointed!
Carrots Aren’t Just for Bunnies
This oatmeal bake is chock full of carrots! Carrots are healthy vegetables that are eaten as snacks and used in many dishes to provide substance and flavor. Their crunchy texture adds something different and tasty to salads, pasta, and more. But carrots are also extremely nutritious, packed with many nutrients that you need on a daily basis.
They contain antioxidants, which may help protect your cells from damage and prevent conditions like cancer and heart disease. Carrots have calcium and vitamin K, both of which are important for bone health. The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which can help lower your diabetes risk.
Shopping and Storage Tips
Carrots come in many different shapes and sizes — and even colors, with purple, white, and yellow carrots adding to the more commonly seen orange. You can purchase regular-sized carrots or “baby” carrots at the grocery store, giving you a wider range of uses in your meals.
There are two seasons for carrots — the spring and fall — but they are usually available in supermarkets year round. You can buy them fresh, frozen, canned, pickled, or as juice.
It is best to store carrots in a sealed plastic bag in the refrigerator. Remove any greens from the tops before storing to prevent them from drawing moisture and nutrients from the roots.
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Carrot Oatmeal Bake
4 cups shredded carrots
3 cups oats
1 cup unsweetened applesauce
1 cup oat flour
1/2 cup raisins
1/2 cup walnuts - optional
1 1/2 teaspoons baking powder
2 tablespoons cinnamon (reserve 1 tablespoon cinnamon to sprinkle over the top)
1 teaspoon turmeric
1 teaspoon pumpkin pie spice
4 cups almond milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
Mix together the above ingredients then add:
Mix until well combined and add to a 9x13 pan. Sprinkle it with remaining cinnamon.
Bake at 425 degrees for 30 minutes for a “scoopable” oatmeal bake or bake 45 minutes for sliceable “cake-like” serving.
Serve with fresh fruit and enjoy while warm. Refrigerate any leftovers.