#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.
Yesterday I posted about a delicious Frozen Peach Bellini. Today is on the “healthier” side. It has carrots and oats, but tastes like a cake – so you can totally have it for breakfast. I mean, cake for breakfast isn’t a bad idea, right? Especially if it’s carrot cake – one of my favorites.
I love using my OXO tools to create recipes. Oxo provided me with this great mixing bowl with handle, spatula and mini measuring cups – which are all up for grabs in the giveaway below. I also use the OXO measuring cups and my trusty OXO scale on an almost daily basis for all my recipes.
Grimmway Farms gave me a bunch of carrots to use for BrunchWeek and boy have I been using them. The shredded carrots are perfect for muffins and oatmeal. I have been snacking on the carrot chips in the afternoons, and the baby carrots are great roasted as a side for dinner. I don’t have an 8×8 square pan, so I used a round cake pan, but I would recommend using a square pan, lined with parchment, to get it out easier. I like the base of this recipe, but I am definitely going to continue improving and adapting it. This is best eaten immediately warm right out of the oven.
Carrot Cake Baked Oatmeal
inspired by/adapted from Southern In Law and Diet Taste
Carrot Cake Baked Oatmeal Ingredients:
– 2 cups Shredded Grimmway Farms Carrots
– 1/2 cup California Walnuts
– 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Cinnamon
– 1/2 teaspoon Salt
– 1/3 cup Brown Sugar
– 2 tablespoons unsalted Butter, melted
– 1 & 1/2 cups whole Milk
– 1/2 cup Applesauce
– 2 Eggs
– 2 teaspoons Vanilla Extract
Carrot Cake Baked Oatmeal Directions:
– Using your OXO tools, measure the Carrots, Walnuts, Rolled Oats, Baking Powder, Cinnamon, Salt and Brown Sugar and put them in a mixing bowl.
– In a separate bowl, combine the Butter, Milk, Applesauce, Eggs and Vanilla Extract. Add that into the dry mixture and combine
– Pour into prepared pan and bake for 30 minutes, or until the center is cooked through. Enjoy!
Here are more #Brunchweek recipes from our Brunchweek Food Bloggers. Make sure you come back tomorrow to see some other great recipes too!
Brunch Beverages:
-
Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
-
Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
-
White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness
Brunch Egg Dishes:
-
Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
-
Skillet Frittata from Quarter Life (Crisis) Cuisine
Brunch Main Dishes:
-
Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
-
Quinoa Stuffed Peppers from Real Housemoms
Brunch Breads and Grains:
-
Carrot Cake Baked Oatmeal from Love and Confections
-
Carrot Cake Baked Doughnuts from Chocolate Moosey
-
Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron
-
Cheese Fondue Two Ways from Take A Bite Out of Boca
-
Glazed Carrots with Rosemary from {i love} my disorganized life
-
Chantilly Strawberry Roses from The Vintage Cook
Brunch Desserts:
- Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
-
Brunch Bread Pudding from Jane’s Adventures in Dinner
A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:
Stemilt – Facebook, Twitter, Pinterest, Blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest
Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill, OXO and Grimmway Farms to use for #Brunchweek. The walnuts used were purchased by me, but my preferred brand is California Walnuts. All opinions stated are my own.
I ADORE carrot cake and baked oatmeal, so this looks fab!! Pinned! 🙂
Thanks for pinning
Gorgeous! I've never done baked oatmeal before but now I totally have to try it.
Let me know if you do
Thanks for being such an amazing hostess for this week! This looks amazing and I totally have to try baked oatmeal!
Thanks Brianne! And your recipes look great too. Thanks for participating!
I am firmly on board with any way I can eat cake for breakfast. Such a smart use of our great sponsor ingredients!
Cake for breakfast any way i can get it!
Yum! I've never done baked oatmeal before…
Let me know if you try it
Yummy! I love baked oatmeal.
This was my first time making it. Turned out like a cake as opposed to oatmeal consistency. I'm going to play around with it some more too.
This sounds divine! Oatmeal is so much better when it tastes like cake haha
Yep, I love brown sugar and banana in my oatmeal too!
I love baked oatmeal! This sounds so yummy
It's breakfast for dessert…and vice versa! LOVE!
Oh yum!! Love carrot cake and LOVE baked oatmeal 🙂