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!

4.9 from 11 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.

49 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?

    • Izzy says

      Cooked, mashed sweet potato (I used white) makes a good banana substitute.

      We tried this recipe with the banana, and the whole family loved it. It’s so easy, too. I wanted to make it again and had everything but bananas, so decided to use 1 cup of leftover cooked sweet potato. I also added some ginger because I can’t get enough ginger-carrot anything! It was really tasty both ways, and a great healthy breakfast for the kids as well as me.

  • 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!

    • Rachel Ware says

      Coming to add that this is hands down my favorite AIP recipe. My whole family loves it. And I have started playing with it and making variations as well. So far I have made an “Apple Cranberry” version (followed the recipe exactly but added two small apples, chopped, and one cup of fresh cranberries). And I also made a “Pumpkin Spice” version by adding a cup of pumpkin puree, 1/2 tap of cloves and 1/4 tap of mace (roughly….I actually just dump spiced in, by that is my guess for measurements) and I add a couple of small apples chopped to this one too. I think this recipe is very forgiving, so you can add anything you like to make your favorite “flavor”. I also like to make a double batch and freeze half after baking. They make nice “emergency breakfasts” on days that start off rough. Ha ha. Thanks again!

  • 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.

    • Melissa Konty says

      Thanks for the tip on adding parsnips–I love parsnips and will definitely try that option. A woman in the grocery the other day asked me about the parsnips in my basket–she had never had them. I told her I only discovered them a couple years ago (thanks to AIP), but that as soon as I tried them I thought “where have these been all my life?” Now I try them in all kinds of things and am never disappointed.

  • 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.

  • Kimberly says

    Can something else be substituted for the coconut milk and shredded coconut?

  • Monique says

    Absolutely delicious and so easy to make. Will be having this with breakfast most days this week, and I love how I’m eating pretty much an entire carrot with every serving! I have to say, I find it a bit hilarious and surprising that people have to ask where the oats are on an AIP recipe that is called “n’oatmeal”!

  • Brynn says

    Wow! This recipe was incredible. I grew up eating baked oatmeal, and this completely rivals it in terms of flavor, texture, and presentation! I omitted the raisins to minimize sugar and substituted date syrup for honey. I will omit the date syrup next time too because I think it is sweet enough on its own from the coconut products and banana. This will be a staple breakfast alongside a steaming mug of bone broth! 🙂

  • Lindsey says

    This looks delicious! Is it possible to use a lite coconut milk in this?

  • Olga says

    Hi would love to do it! Could you please make the ingredients in metrics? I am confused with carrots quantity

  • […] AIP Baked Carrot Banana Bread N’Oatmeal (from Autoimmune Wellness) […]

  • Suzanne says

    How many carrots (versus bag) would this equal?

  • Suzanne says

    What could you use (or omit altogether?) as a substitute for aluminum foil?

    • Rachel Ware says

      I used a cookie sheet laid over the top the first time and that worked fine. You just want to trap the moisture in there to keep it from drying out as it cooks. I actually just don’t cover it anymore. But I also add apples which gives the dish more liquid and keeps it moist. And I like the top to get a little crunchy anyway. 🙂

    • Stephanie says

      This looks delicious, I can’t wait to try it! I think the whole oatmeat/n’oatmeal confusion is because there are recipes for other non-AIP compliant foods like Nomato sauce and no-nut nut butter. So when I saw “N’oatmeal” I thought that indicated that there would be an ingredient included that would be an AIP-compliant oat substitute. Perhaps eliminating the term “N’Oatmeal” from the recipe title will help avoid confusion for future readers. If there’s no oatmeal or oatmeal substitute, there’s no need to mention it. I hope this helps.

  • Liliana Martinho says

    I’m planning on making this as soon as i start my AIP in the new year and was wondering how long you can store the leftovers for and how to store them. I try to batch cook so i won’t slip up and eat something on the run 🙂

    • Mickey Trescott says

      Hi Liliana, I haven’t made this particular recipe yet, but generally leftovers are good for 4-7 days in the refrigerator. I would keep it portioned in glass jars for easy reheating in the morning. Wishing you luck on your AIP transition!

  • Katie says

    This was so good and kept me full until lunchtime! My toddler loved it too! Thank you for this recipe–it will be a new breakfast regular in our house.

  • […] rather than eating the same 4 meals all the time, we have found some great new recipes. One is this great non-egg breakfast substitute. The hardest thing is drinking my coffee with no stevia, but I […]

  • Deborah Franklin says

    Is there any other milk that I could substitute? Too much coconut bothers my stomach.

  • Dana says

    What would be an appropriate recipe for a crumb topping?

  • Rick Galliher says

    I have had oatmeal almost every morning for decades. This substitute is awesome. My wife, who has always hated oatmeal, loves it for a warm breakfast. A must try.

  • Sheri says

    Are there any nutritional values per serving for this recipe as it written? I love this recipe, but my Dr wants me to track daily calories.
    Thank you.

    • Mickey Trescott says

      Sheri – we don’t provide nutrition information, but you could easily pop the ingredients into an online tracker like cronometer.com and figure it out for yourself!

  • Cass says

    Thank you so much for this delicious recipe! I was feeling pretty depressed about how bland AIP food can be but this recipe is so sweet and yummy. It’s my new go-to for breakfast.

  • Christie Sanner says

    What is the correct way to use canned coconut milk. Please provide the correct way to use it for this way and for other recipes. I get confused with the liquid part of it and the solid part of it

  • Sandy says

    Wow! This truly tastes like oatmeal, without the oats! Before I found out I had to go gluten-free, I was just starting to enjoy the taste of oatmeal in the morning. This is a really good substitute! Like some others have said, you could change it up by adding apples, or maybe cranberries.

  • Sarah Christy says

    Was wondering the calories on this?

    • Mickey Trescott says

      Hey Sarah! We don’t recommend calorie counting so don’t provide that information for our recipes. You’re welcome to plug any of them into an online calculator, though!

  • amanda says

    This was excellent! I will make it again, but will leave out the honey as it was dessert like in sweetness. Thank you for the great recipe.

  • Callie says

    Can I use tapioca flour in place of the coconut flour? It’s hard for me to find the latter.

    • Mickey Trescott says

      Hi Callie – no, tapioca flour is not a good substitute for coconut flour, sorry!

      • Christie Sanner says

        When you use the coconut milk how should you use it stirring it up or using the solid? Please explain how I should properly use the coconut milk in recipes including this one

        • Mickey Trescott says

          Christie, this isn’t my recipe, but unless the author specifies you use the ingredient at room temperature. I would open the can of coconut milk and stir it in with the other ingredients.

  • Brenda Brown says

    Does anyone know the nutritional facts on this recipe? My son is on AIP so I made this for him and I like the taste too but I myself am on a diet to lose weight.

    • Angie Alt says

      Brenda, we don’t post nutritional facts, but you could use a number of online resources or apps to plug this recipe in & find nutrition facts.

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