Baked Carrot Banana Bread N’Oatmeal

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Hi, friends! This will be my last guest post as an Autoimmune Wellness contributor. I hope you have enjoyed my recipes and I know you’ll have plenty more delicious and nourishing ones coming your way! Today I’m sharing a crowd-favorite from The Healing Kitchen: Baked Carrot-Banana Bread N’Oatmeal. Not only was this dish particularly comforting during my first trimester morning sickness, but it’s also really kid-friendly too, and perfect for when you’re just not craving bacon and greens in the morning.

This baked n’oatmeal is lightly sweetened with honey and raisins and has the healthy fats we rave about in the autoimmune community from full-fat coconut milk. You could even make your own crumble topping and add it during the last 10 minutes of bake time (remove the foil for that last 10 minutes, if you choose to do so!)

I wanted to leave you with some last words of encouragement as I know many of you read Autoimmune Wellness as newly diagnosed and seasoned autoimmune warriors. If I’ve learned anything the last 5 years, it’s that my gut is always right (in both a life-guiding and digestive-functioning way). If something doesn’t feel right, it’s time to pivot, reflect when you’re ready, and move forward with intuitively informed choices. For many of us, we’ve been told what to do our entire lives, from teachers to parents to bosses and the media. Take back your control, make your own rules, and let your inner guide direct you to happiness, healing and the realization of your purpose on earth.

Sending you all lots of love!

5.0 from 4 reviews
Baked Carrot Banana Bread N'Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 5-7 servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all ingredients until the shredded carrots are well coated and the ingredients are evenly mixed.
  3. Spoon the mixture into a 9x13-inch glass casserole dish and press down firmly with a spatula.
  4. Bake, covered tightly in foil, for 55 minutes or until the carrots are tender and the n'oatmeal is still moist. Let cool for 5 minutes before serving. Garnish with additional coconut and raisins, if desired.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

15 comments

  • Joanne says

    How much oatmeal do you use? I don’t see it listed as an ingredient, but, the directions say to cook until oatmeal is moist?

    • Mickey Trescott says

      This recipe doesn’t include oats, Joanne!

  • Carol says

    You forgot the oats in this recipe. How much?

    • Mickey Trescott says

      This recipe doesn’t include oats, Carol!

  • Jamie says

    Any substitute for banana?

  • Rachel says

    I am brand new to AIP. So this is the first recipe I have tried and I will admit I was a little skeptical/nervous, even though it sounded good. Ha ha. But I was very pleasantly surprised! This is seriously delicious! I used maple syrup instead of honey, but otherwise followed the recipe exactly. It is perfect “comfort food”. Thank you!

  • Martha Gutierrez says

    Recipe incomplete, where is the instructions for the oats?

    • Mickey Trescott says

      There are no oats in this recipe – it is AIP (thus the “N’oatmeal” in the title)

  • Leslie says

    Thanks Alaena! I have the Healing Kitchen cookbook! Love it

  • Kathleen Kennedy says

    I’ve made this twice since you posted it and it’s DELICIOUS. Seriously good and very easy to make. I’ve made oatmeal-like dishes with spaghetti squash, which are also great, but this was especially tasty. I also used half parsnips and half carrots since I had some parsnips in the fridge and it turned out really well that way too.

  • Evelyn Blake says

    Carrots are a trigger for me, so I’m going to try zucchini. And honey is also a problem,
    so I am going to try coconut nectar.

  • Necia says

    Why is this recipe called Baked Carrot Banana Bread N’Oatmeal if there are no oats in the recipe?

    • Mickey Trescott says

      The “N’oatmeal” means there is “no oatmeal” 😉

  • Jessica says

    I made this and it was absolutely delicious, but I wanted to ask what the consistency should be? Mine was a bit mushy (didn’t quite hold a form) and while I didn’t mind that at all, I was just curious if that was how it was meant to be.

  • Julie says

    This was delicious. I used maple syrup instead of honey and cranberries instead of raisins because that was what I had. I definitely will ne making it again.

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