It's been a little crazy in recent months. Fires in California and n natural disasters in Houston, Puerto Rico and Florida destroyed everything in their path, destroying family homes. The recent mass murder in Las Vegas has left many of us questioning all that is good. A few months ago, a hate gathering inspired terror and fear in Charlottesville. And it continues. The news is absolutely tragic, it is the least we can say. The other day I was at the grocery store and a woman with a little girl stopped to smile at Larson. Larson's face lit up and he took the girl's hand for a moment. "The news is so depressing, why can not things like this be announced?" I asked the woman. I laughed. But really, with all the darkness and devastation, two little girls who are holding hands with the grocery store can not make headlines just once?
Did you know that our human brains are more affected by negative events than positive ones? It's the negative things that happen to us that are the ones we remember best. There is a biological reason for this (it helps us to flee and avoid danger), but it can also be difficult to overcome. That's why on 99 positive compliments, we remember the 1 criticism. We are wired this way.
It is necessary to make room and time to mourn these events. But once we are ready, to balance the current bleak outlook, we can consciously meditate on the positive. I am grateful to see so many amazing ways to help the victims of these tragedies. Almost immediately, businesses and nonprofit organizations and everyday people give back. Even in a country that feels incredibly divided, people are coming together. It gives me hope. And instead of descending into a depression hole, we can gather our loved ones and cherish each other. We can get together for Sunday brunch or movie nights or bike rides and enjoy the company of each other. We can talk about our fears, our hopes and our dreams for a world where there is more peace and compromise and listening and less division and confusion and fear.
. It's a recipe of baked steel cut oatmeal based on our favorite pecan baked steel cut oatmeal oatmeal. Better still, it 's an idea presented to us by a reader, Heather E. Heather tells us that she often makes pumpkin – cut oatmeal flakes, so often that' s not a good idea. she created some other "flavors". When she mentioned a version of carrot cake, I knew we had to try it. And as I imagined, it is comfortable and comforting: speckled with orange carrots, and flavored with cinnamon, ginger and nutmeg. Heather suggested another tweak of the original: feeling "too lazy" to melt the butter, she substituted the olive oil and found the flavor of the flour in the kitchen. Chopped steel oats were just as delicious. Since I only talk about lazy hacks, we included olive oil in this version and we loved it.
This oven-baked oatmeal takes over an hour to prepare, so be sure to do it when you have plenty of it. of time. However, the leftovers save well and make for a healthy breakfast recipe that lasts all week. It's also a good preparation dish for a special brunch. Since we are not able to cook for you all in person, consider this a treat in the fall. Sending warm thoughts to all
A special thanks to Heather E. for inspiration of this recipe!
I'm looking for ] healthy breakfast recipes?
Healthy breakfast recipes can be difficult to find. Here are some of our favorite healthy breakfast recipes:
Did you make this recipe?
If you make this baked carrot cake of cooked steel oats, we would like to hear how it turned out. Leave a comment below or share an image on Instagram and mentioning @acouplecooks.
This recipe is …
Vegetarian and gluten free. For dairy products, use almond milk
Carrot cake Baked in powdered oats
- 3 large carrots
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 2 cups 2% milk (or almond milk)
- ⅓ cup maple syrup
- 1 teaspoon of vanilla
- ] 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon of kosher salt
- 1 cup of raw steel cut oats
- ⅓ cup of pecans pieces
- Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish
- Peel and finely grate carrots, enough for 1½ cup
- In a medium bowl, whisk together the olive oil, salt and pepper. Egg, milk, maple syrup and vanilla extract.
- In a small bowl, combine cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the moist ingredients and whisk to combine. Stir in the cut steel oats.
- Pour the mixture into the prepared baking dish, then incorporate the carrots and distribute them evenly. Cover the pan with an aluminum foil.
- Cook 30 minutes. Remove the leaf and sprinkle with pecans. Bake for 30 to 35 minutes until cooked through. Serve hot, or refrigerate and eat leftovers for several days. (Note: Our Oatmeal Oatmeal and Pecan Oatmeal is the best cold, but this version is the best temperature or room temperature. The leftovers will keep well and can be reheated.)