This carrot cake oatmeal quinoa casserole recipe is the place where brunch and dessert intersect on a carb-up day. You can serve it for either making it a healthier, more wholesome dessert or as a brunch that serves up more like a treat. Either way, you’ll enjoy the flavour and texture combination this recipe brings to the table.
Carb-Up Carrot Cake Baked Oatmeal Quinoa Casserole
Ingredients:
- 1 cup gluten-free organic rolled oats
- ¼ cup culture (raw cider vinegar, kombucha, or cultured yogurt)
- 1 cup cooked quinoa
- 1½ cups tightly packed grated carrot
- 2 tablespoons psyllium husk
- 3 tablespoons coconut palm sugar (plus a little extra for garnish) (*Or sub with gold erithrytol monk fruit sweetener)
- ¼ cup vegan vanilla protein powder
- 2 tablespoons melted extra virgin coconut oil or avocado oil (if trying to keep fat down, sub with applesauce or omit)
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ cup unsweetened coconut milk beverage (*Or other unsweetened non-dairy milk.)
- 3 tablespoons organic raisins (plus 2 tablespoons more for topping)
- 1 tablespoon roast pistachios, chopped , chopped (*optional garnish)
Directions:
Pour ¾ cup water over the oats and stir in your chosen culture. Place in a warm spot, around 73-78F, and allow to ferment 8-24 hours.
Preheat oven to 350F and grease an 8x8” baking dish with cooking spray, or line with parchment paper. Whisk together psyllium husk and 5 tablespoons of water in a large mixing bowl allow to soak for 5 minutes. Whisk in coconut sugar, oil (if using), salt, cinnamon, ginger, and allspice.
Whisk in dairy-free milk. Fold in grated carrots, fermented oats, cooked quinoa, and raisins using a silicon spatula.
Transfer mixture to the prepared baking dish and sprinkle with additional raisins and pistachios (if using). Sprinkle with a little extra coconut sugar or erithrytol gold as a garnish if desired.
Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and there’s a little springiness in the centre. Remove from oven and allow to cool for a few minutes in the pan. Serve warm with toppings, like Greek yogurt and/or maple syrup. Store leftovers covered in the fridge 3-4 days. Reheat in a 350F oven or in the microwave until hot, adding more non-dairy milk as needed to moisten.
Did you make this carb-up carrot cake baked oatmeal quinoa casserole recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
