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BREAKFAST
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Vegan Carrot Cake Baked Oatmeal
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 9 servings
INGREDIENTS
3 c whole grain gluten free rolled oats
1 tbsp cinnamon (optional)
2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the refrigerator for 15 minutes
1 c date paste - I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
1 c finely chopped carrots
1 c almond milk
Toppings: nuts, coconut yogurt, raisins, shredded coconut
METHODS
Preheat the oven to 350 degrees.
In a large bowl, mix the oats and cinnamon.
Add the date paste and chopped carrots and stir to combine.
Add the almond milk and flax eggs, and stir into a thick batter.
Pour the oat mixture into a nonstick or parchment lined square pan.
Bake the oatmeal for 30 minutes.
Top with whatever your little heart desires and enjoy!