Carrot Cake Baked Oats
Updated: Feb 19, 2018
Carrot cake for breakfast? Uhmmmm….YES PLEASE!!! Growing up, my grandparents always encouraged dessert for breakfast.. why wait till the end of the day to #treatyourself?! Personally, I prefer to start my day with things that make me happy and can guarantee a smile on my face before 9 am.
These baked oats are the perfect combination of warm, gooey and cinnamon-y perfection! I created this recipe as a vegan, dairy free option, although that was unintentional. To be honest, I ran out of eggs and prefer the taste and texture of cashew milk compared to cow’s milk. I used regular oats, however gluten free oats can be used if need be! This recipe is super versatile and can be modified to accommodate anyones likes, dislikes, allergies, etc. Add nuts, agave, maple syrup, raisins, dried cranberries, or anything your heart desires.
You can also make these bad-boys in muffins tins (only fill halfway), for perfect grab-and-go snacks throughout the week! Dip in some greek yogurt and drizzle with some almond butter for the most decadent snack/breakfast/dessert. Add some protein powder into the batter and *voila*, the perfect post-workout snack!
Rolled Oats, 2 1/2 cup
Shredded Carrots, 1 1/2 cup
Cashew Milk, 2 cups (can use any milk or milk substitute)
Eggs, 2 (can sub flaxseed eggs)
Ground Flaxseed, 2 TBS (if not using flaxseed)
Baking Soda, 1 tsp
Cinnamon, 1 TSB
Ground Ginger, 2 tsp
Vanilla Extract, 1 tsp
Maple Syrup, 1/2 cup (or sweetener of your choice)
Raisins, 1/2 cup
Salt, a pinch
Optional: 2 scoops protein powder
Preheat oven to 350F or 180C
Use box grater or food processor to shred carrots, pat carrots dry
Combine all ingredients into a large mixing bowl
Place batter into desired baking trays (if using mini muffin tins, fill half way)
Bake for 35 minutes. Let the baked oats cool before slicing
Hope you guys enjoy! xx