Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.

It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired) from Minimalist Baker →

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
Print

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Of all the small plate recipes, one of the easiest to prepare and one of my personal favorites is Chicken Lettuce Wraps. The crisp lettuce leaves hold a saucy ground chicken and vegetable mixture and every bite is full of freshness and bold flavor! If you love to make Asian-inspired recipes as much as I do, then you might already have a lot of these ingredients at home, which makes this recipe simple, easy to prepare, and satisfying in every bite!

Overhead shot of chicken lettuce wraps with a small bowl of chopped peanuts and a small bowl of peanut lime dressing served on the side.

Ingredients Needed For Chicken Lettuce Wraps

This recipe includes 3 simple elements: a sauce, the chicken and vegetable filling and a dressing drizzled on top. The dressing is optional, but highly recommended :)

  • Ground Chicken – ground chicken is a very lean meat with not a lot of fat, but it comes to life with this delicious sauce poured on top. You can easily sub the chicken for ground turkey or ground pork if you prefer.
  • Vegetables – I kept things simple with some chopped water chestnuts and a diced red bell pepper. You can find the water chestnuts usually in the International food aisle.
  • The Sauce – the sauce is the star of the show in these lettuce wraps! It’s made with a simple mixture of asian sauces, sesame oil, rice vinegar, and a little bit of fresh ginger and garlic.
  • Peanut Lime Dressing – when you order chicken lettuce wraps in a restaurant it’s often served with a dipping sauce, but we decided to pair ours with a half portion of our fav creamy Peanut Lime Dressing! You only need a little bit drizzled on each lettuce wrap and it adds great depth of flavor to these tasty wraps.

What Lettuce Is Best For Lettuce Wraps?

You can use a variety of different types of lettuce for chicken lettuce wraps including bibb lettuce, butter lettuce, green leaf lettuce or even romaine lettuce. We opted for these cute iceberg lettuce boats that we caught on sale, and the chicken filling fits perfectly inside each one. Bibb lettuce will wrap nicely around the filling and looks beautiful plated, but it can also be on the pricier side.

Ingredient Substitutions

I love recipes that you can easily customize with ingredients you already have in your fridge or pantry. Here are few suggestions:

  • Ground turkey – ground turkey also works well in these lettuce wraps. It’s leaner than beef and tastes great with the sauce! Just make sure you buy 93% lean ground turkey and not ground turkey breast which has almost zero fat in it. You definitely don’t want to make that mistake.
  • Vegetables – you can easily add or swap out the vegetables with some of your own favorites like diced onions, green bell peppers, or chopped baby bella mushrooms. Just make sure to dice them up into smaller bite size pieces so they fit nicely in the lettuce wraps.
  • Dressing & Toppings – we paired these lettuce wraps with our creamy peanut lime dressing, which worked beautifully, a few green onions and peanuts for extra texture; but feel free to skip the dressing and top with a sprinkle of sesame seeds or a little sriracha if you wanna add some spice!
Very close up shot of chicken lettuce wraps being drizzled with peanut lime dressing.

What to Serve With Chicken Lettuce Wraps

You can have chicken lettuce wraps as an appetizer or your main dish, but they also taste great paired with some coconut rice, a quick & easy vegetable lo mein, sesame cucumber salad, crispy rice noodles, or this simple cold peanut noodle salad. The noodle salad uses the same sweet & tangy peanut lime dressing so you can easily just make a full batch of the dressing and drizzle it on both!

How To Store Leftovers

If you’re lucky enough to have any leftovers, be sure to store the chicken filling and the lettuce separately. You can store the chicken filling in an airtight container in the refrigerator for up to 4 days. Then store any extra lettuce in a food storage bag in the fridge for up to 4 days as well.

Side angle shot of chicken lettuce wraps
Overhead shot of chicken lettuce wraps with bowls of chopped peanuts, chopped green onions and peanut lime dressing on the side.
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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!
Course Appetizer, Dinner, Lunch
Cuisine Asian
Total Cost $12.94 recipe / $3.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 3 lettuce wraps each
Calories 496kcal

Ingredients

Chicken Lettuce Wraps

  • 1/4 cup hoisin sauce $0.42
  • 2 Tbsp soy sauce $0.14
  • 1 Tbsp rice vinegar $0.10
  • 1 Tbsp toasted sesame oil $0.30
  • 1 Tbsp fresh grated ginger $0.60
  • 2 cloves garlic, minced $0.16
  • 1 lb ground chicken $4.49
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.25
  • 8 oz canned water chestnuts, drained $1.69
  • 2 green onions $0.22
  • 1/4 cup peanuts $0.12
  • 12 lettuce leaves $2.20

Peanut Lime Dressing

  • 1.5 Tbsp natural style peanut butter $0.11
  • 1/2 Tbsp brown sugar $0.02
  • 1 clove garlic, minced $0.08
  • 1/4 tsp fresh grated ginger $0.05
  • 1 lime $0.50
  • 1 tsp soy sauce $0.04
  • 2 Tbsp neutral oil $0.41

Instructions

  • First, make the sauce for the chicken lettuce wraps. In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, fresh grated ginger and minced garlic. Set the sauce aside.
  • Next chop the red bell pepper and water chestnuts into similar size pieces. Then slice the green onions and give the peanuts a rough chop. Set veggies and nuts aside.
  • Heat a large skillet over medium heat and add the cooking oil. Once oil is heated, add the ground chicken, crumble and cook until browned.
  • Add the red bell pepper and water chestnuts to the skillet. Saute for two minutes.
  • Pour the prepared sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the chicken and vegetables.
  • Remove from heat and top with green onions and chopped peanuts. Serve 1/3 cup of the chicken and vegetable mixture inside each lettuce wrap and drizzle a little of the peanut lime dressing on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 3lettuce wraps | Calories: 496kcal | Carbohydrates: 29g | Protein: 27g | Fat: 32g | Sodium: 966mg | Fiber: 6g

How To Make Chicken Lettuce Wraps – Step By Step Photos

Overhead shot of a bowl of asian sauce mixture.

Start by making the sauce for the chicken. In a small bowl mix 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp fresh grated ginger, and 2 garlic cloves minced. Stir well and set aside.

Chopped bell pepper, water chestnuts, green onions and peanuts on a wood cutting board.

Dice one red bell pepper. Drain and dice one 8oz. can of water chestnuts. Slice 2 green onions and give the peanuts a rough chop. Set these ingredients to the side.

Cooked ground chicken in a large stainless steel skillet.

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once oil is hot, add 1 lb ground chicken, crumble, and cook until browned.

Cooked ground chicken with red bell pepper and water chestnuts.

Mix in diced bell pepper and water chestnuts into the skillet and saute for 2 minutes.

Asian sauce mixture being poured over cooked chicken and vegetables.

Pour the sauce mixture into the skillet and mix well. Continue to cook and stir for 2 minutes.

Finished chicken and vegetables with green onions and chopped peanuts sprinkled on top.

Remove from heat and add 2 sliced green onions and 1/4 cup chopped peanuts. Feel free to reserve some of the green onions and peanuts to add on top of the individual lettuce wraps.

Overhead close up shot of peanut lime dressing.

Next, make the peanut dressing. In a small bowl combine 1.5 Tbsp natural style peanut butter, 1/2 Tbsp brown sugar, 1 minced garlic clove, 1/4 tsp grated fresh ginger, 1 lime, 1 tsp soy sauce, 2 Tbsp neutral oil. Mix well.

Chicken and vegetable filling being added to chicken lettuce wraps.

Serve chicken filling inside lettuce with a drizzle of the peanut lime dressing and enjoy!

close up shot of chicken lettuce wraps with peanut lime dressing being drizzled on top.

More Asian Inspired Recipes

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Cabbage Salad

Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for frie…

Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for friends and family, they beg for the recipe.…

Quick Cabbage Apple Slaw (Korean-Inspired)

What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion…

Quick Cabbage Apple Slaw (Korean-Inspired)

What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.

It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done!

Quick Cabbage Apple Slaw (Korean-Inspired) from Minimalist Baker →

Easy Vegetable Panang Curry (with Tofu or Chicken)

Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …

Easy Vegetable Panang Curry (with Tofu or Chicken)

Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!

This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.

Easy Vegetable Panang Curry (with Tofu or Chicken) from Minimalist Baker →

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!

Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).

Easy Panang Curry Paste from Minimalist Baker →

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

The post Ramen Noodle Salad appeared first on Budget Bytes.

This Ramen Noodle Salad is something we ate often when I was growing up and I still love it just as much today. Why? Because it’s light, fresh, filling, uses simple and inexpensive ingredients, and holds up well in the fridge so you can eat the leftovers for days (less cooking, more eating!). Keep this recipe bookmarked because it’s going to get you through those long hot days of Summer!

Close up overhead image of ramen noodle salad on an oval platter.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

I love salads because you can add so many different things to them and this Ramen Noodle Salad is no exception! Here are some other fun ingredients you can add to the ramen noodle salad, if you have them on hand:

  • Mandarin oranges
  • Sesame seeds
  • Cashews
  • Avocado
  • Cucumber
  • Edamame
  • Peanuts
  • Shredded broccoli stems

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

Overhead view of three bowls of ramen noodle salad.
Overhead view of ramen noodle salad on an oval serving platter.
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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
Course Lunch, Salad
Cuisine American
Total Cost $8.33 recipe / $1.39 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 1.5 cups each
Calories 292kcal

Ingredients

Vinaigrette

  • 1/4 cup neutral salad oil* $0.16
  • 1/4 cup rice vinegar $0.60
  • 2 Tbsp honey $0.50
  • 2 tsp soy sauce $0.04
  • 1 tsp ground ginger $0.10
  • 1/4 tsp garlic powder $0.02
  • 1 tsp toasted sesame oil $0.10

Salad

  • 6 cups shredded cabbage $1.10
  • 1 carrot $0.14
  • 4 green onions $0.45
  • 1 3oz. package instant ramen $0.39
  • 1/4 cup sliced almonds $0.73
  • 2 cups shredded rotisserie chicken $4.00

Instructions

  • Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
  • Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
  • Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g
Close up side view of ramen noodle salad in a serving platter.

How to Make Ramen Noodle Salad – Step by Step Photos

Dressing being whisked in a bowl.

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shredded green and purple cabbage on a cutting board.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shredded carrot and sliced green onion on a cutting board.

Shred one carrot and slice four green onions.

Shredded rotisserie chicken in a bowl.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Salad ingredients in the bowl with dressing being poured over top.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Salad being tossed with wooden utensils.

Toss the salad well until everything is evenly mixed and coated in dressing.

Finished Ramen Noodle Salad in a bowl with wooden spoons.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Overhead view of three bowls of ramen noodle salad.

Enjoy that crunchy fresh goodness!!

The post Ramen Noodle Salad appeared first on Budget Bytes.

Lettuce Wraps

Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years. I haven’t been to that restaurant in years because lettuce wraps are SO easy t…

Lettuce Wraps always remind me of the restaurant P.F. Changs. Anyone else? Their lettuce wraps are nostalgic for me. I ordered them MANY times during my college years. I haven’t been to that restaurant in years because lettuce wraps are SO easy to make at home and they taste just as good, maybe even better!…

Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the…

A Couple Cooks – Recipes worth repeating.

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.

Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.

Ingredients in carrot cake baked oatmeal

This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:

  • Carrots
  • Raw steel cut oats (do not use rolled oats; see below
  • Olive oil
  • Egg
  • 2% milk
  • Maple syrup
  • Cinnamon, ginger, and nutmeg
  • Baking powder and salt
  • Pecan pieces
Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Steel cut oats vs rolled oats

This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?

  • Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley
  • Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats.
  • Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.

It takes 1 hour, but leftovers save well

This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

More carrot recipes

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

This carrot cake baked oatmeal recipe is…

Vegetarian and gluten-free. For dairy-free, use almond milk.

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Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Carrot Cake Baked Oatmeal


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8

Description

There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.


Ingredients

  • 3 large carrots (1 ½ cups grated)
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg (or flax egg for vegan)
  • 2 cups 2% milk (or oat or almond milk)
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup raw steel cut oats (do not use rolled oats)
  • ⅓ cup pecan pieces

Instructions

  1. Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish.
  2. Peel and finely grate the carrots, enough for 1 ½ cups.
  3. In a medium bowl, whisk together the olive oil, egg, milk, maple syrup and vanilla extract.
  4. In a small bowl, stir together the cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the wet ingredients and whisk to combine. Stir in the steel cut oats.
  5. Pour the mixture into the prepared baking dish, then mix in carrots and spread them around evenly. Cover the pan loosely with foil.
  6. Bake for 30 minutes. Remove the foil then sprinkle with pecans. Bake another 30 to 35 minutes until set. Serve warm, or refrigerate and eat leftovers for several days. (Note: This baked steel cut oatmeal is best warm or room temperature. Leftovers store well and can be reheated. To make it ahead, you could bake the entire pan and reheat: or prepare the wets and dries separately and refrigerate overnight, keeping the carrots in a separate container, and then mix them and bake the next morning.)
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Baked steel cut oatmeal, Baked Oatmeal, Steel Cut Oatmeal, Carrot Cake Oatmeal, Brunch Recipes

A Couple Cooks - Recipes worth repeating.