This easy, healthy option is inspired by one of your favorite cakes.

Love oats from scratch but not always willing to exercise patience? Food writer and gluten-free chef Phoebe Lapine agrees: “The one downside to steel-cut oats is that they take longer to cook.” But in her new cookbook, Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love, she offers a solution that’s equally crafty and tasty.

“I’d argue that the pro column far outweighs this one gripe, especially when there are hands-off ways to prepare them like, say, in the oven,” she writes, introducing her carrot cake steel-cut oats. “This oatmeal is a fantastic dump-and-stir recipe…”

If you think cake-inspired breakfast sounds too rich, Lapine points out that first impressions can be deceiving: “Even though it is a sweet breakfast, you get the added blood sugar benefit of vegetables in your bowl, in addition to walnuts and cinnamon. It’s perfect to make for the week ahead or as part of a brunch spread.”

Worried that you won’t be able to finish these off in one go? Lapine notes that they’re easily reheated: “Refrigerate any leftover portions and reheat with a splash of plant-based milk.”

Lastly, given that Lapine’s book focuses on healthy carb consumption, she has some words of wisdom to offer those who want to up the sweetness: “This recipe is purposefully not too sweet, especially if you skip the raisins. You can always add a drizzle of maple syrup — just try to add another carb companion to steady your glucose curve, like almond butter, fresh berries, or plain yogurt.”

Carrot Cake Baked Steel-Cut Oats Recipe

Makes 6 to 8 servings

Ingredients

2 large carrots, unpeeled, coarsely grated (about 1 cup)
2 ½ cups unsweetened almond milk
3 tablespoons maple syrup
1 large egg
3 tablespoons melted coconut oil
2 teaspoons vanilla extract
1 cup steel-cut oats
½ cup flaxseed meal (optional)
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ cup raw walnuts, finely chopped
2 tablespoons raisins (optional)

Instructions

Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
In a large bowl, whisk together the carrots, almond milk, maple syrup, egg, melted coconut oil, and vanilla to blend. If your milk is cold, the coconut oil might seize up — do your best to whisk out any large lumps, but don’t stress about it! It will melt in the oven.
Stir in the oats, flaxseed meal (if using), cinnamon, baking powder, and salt. Fold in the walnuts and raisins (if using). Transfer to the prepared baking dish and spread evenly.
Bake the oatmeal for 50 minutes, or until the top is set and turning golden brown around the edges. Let cool for a few minutes before serving, or store covered in the refrigerator for up to a week.

Excerpted from Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love by Phoebe Lapine. Copyright © 2024. Available from Hachette Go, an imprint of Hachette Book Group, Inc.