School has begun and with it comes the crazy morning routines. Everyone needs to be up, dressed, combed, fed, and packed up ready to go within what feels like a matter of minutes. And if your family is anything like mine, there’s plenty of crying, whining, and frustration as we try to get out the door in a timely manner.
For the most part, my husband – God bless him – is the one on breakfast duty. In the past, it’s because that’s when I was out running, but right now it’s because I’m dealing with the baby. He’s a champ and does a great job, but I usually try and make it as easy as possible for him.
He can fry eggs and a make decent bowl of oatmeal, but that’s where his breakfast culinary skills end. And since I don’t buy cereal, I try and help the poor guy out by prepping things that can be quick and simple breakfasts for him. I make things like waffles, granola, or muffins.
My latest favorite? My Carrot Cake Oatmeal Bake.
Cake for Breakfast?
Seriously, this stuff is so good. It tastes like carrot cake for breakfast. Go ahead and tell your kids it’s cake and they won’t even notice how nutritious it is.
Healthy fats from the almond flour and (preferable grass-fed) butter help their bodies absorb vitamins and minerals, keep blood sugar stable, and their bellies full.
Typically we don’t eat many grains, but my family does okay with a little. I like to use gluten-free oats in this to give a little extra fiber boost.
Getting kids to eat veggies can be hard, I know, but how about getting some carrots in first thing in the morning? Can’t beat that, right?
Apple sauce and maple syrup are the sweeteners for this cake, and it’s plenty sweet enough. Apple and carrot go so well together, and the combination makes for a sweet and moist (sorry!) cake.
You can prep this the night before and bake it in the morning, or do as I do and bake the entire thing when you meal prep and serve it chilled or reheat it in the microwave. Go ahead and add walnuts, raisins, chocolate chips, or whatever your little heart desires.
If you want to jazz it up and serve it as a dessert, just top with this paleo cream cheese frosting from the Paleo Running Mama!
- 2 cups almond flour
- 2 cup gluten-free oats
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 cup applesauce
- 1 cup grated carrots
- 6 tablespoons grass-fed butter, melted, plus some from greasing the baking dish
- 1/2 cup maple syrup
- 1 tsp vanilla
- Preheat oven to 375 degrees.
- In a large bowl, mix together butter, eggs, maple syrup, carrots, applesauce, and vanilla until well-combined.
- In a separate bowl whisk almond flour, oats, salt, cinnamon, and baking powder.
- Add dry ingredients to the wet, and stir together gently until everything is evenly mixed.
- Pour into a greased 9×13 baking dish and bake at 375 degrees for 30-35 minutes until done. (a toothpick should come out clean)
- Let cool then cut into squares and serve!
Carrot Cake Oatmeal Bake