So it’s another new job in another state with another agency. Luckily I have worked for this agency before and also lived in this state before, but that does not take away the fact that it is nerve-wracking starting a new job for a new boss! My nerves get the better of me every time. You never know what to expect that first day, even though you are mostly stuck in HR doing paperwork. So a first day of work also means you don’t know what kind of kitchen area they have or if the office even has a fridge to stick your lunch in. So in comes no-fridge-needed breakfast, lunch or snack – vegan and gluten-free Carrot Cake Baked Oatmeal.
Gosh, another new job. And starting it after having a week off is even worse! I had gotten so relaxed and then it’s back to being anxious! But it’s time to get back into the game and learning all the new (or same) things, and meeting new coworkers and trying to impress the new boss. But on to the more important worry. Not knowing the kitchen situation! You can’t tell me that having a fridge or kitchen area at your work isn’t something you take advantage of. Most of my jobs have had at least a fridge, but you never know. So instead of making just PB&J, something you know can withstand not being refrigerated, I like to make baked oatmeal. One, because it’s super-cheap, and two, because it’s so easy! This time I decided to make a non-decadent carrot cake baked oatmeal – the title is a little deceiving, meaning it isn’t sweet like a carrot cake but this recipe has everything a carrot cake would have – carrots, raisins, walnuts, with a sugar-free sweetener. It’s perfect for the first day of work and that whole week. Totally filling, gluten-free and sugar-free so no tired head, and perfect for breakfast or lunch.
Start by mixing the oats, flax, and baking powder in a large bowl – I don’t know if the powder is really necessary so the next one I’ll try it without. In a smaller bowl mash the bananas with the vanilla – I mash them a little then microwave 30 seconds, mash, micro 30 seconds, then mash again and they are good. I like mine not totally mashed, a little mushy. Add the sugar-free sweetener and spices and mix then add to the oats bowl and mix. Add the unsweetened almond milk and mix. Shred the carrots then add them and the raisins and walnuts and mix. Line baking pan or pans with parchment paper (not wax paper like I had to use – oh man, it all stuck to the paper!) then spread out evenly and bake at 350 degrees for 60 minutes. Let cool then slice and enjoy! Store in a ziplock baggie in the fridge.
5 C Oats
1/4 C Flax Meal
2 Tbsp Baking Powder
2 Bananas, mashed
2 Tbsp Vanilla Extract
1 C Splenda
2 Tbsp Cinnamon
1/2 Tsp Cloves
3 C Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
3 C Shredded Carrots
1 C Raisins
1 C Walnuts, chopped
1. Set oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix oats, baking powder, and flax meal in a large bowl.
3. In a smaller bowl mash bananas and vanilla, microwaving in 30 second intervals if necessary. Add Splenda, cinnamon and cloves and mix.
4. Pour banana mixture into oats and mix. Add all vanilla almond milk and mix well.
5. Grate carrot then add to oat mixture with raisins and chopped walnuts.
6. Pour onto baking sheet and spread evenly.
7. Bake for 60 minutes.
8. Let cool then cut.