Baked Carrot Cake Oatmeal
A healthy, vegan breakfast idea that turns the classic dessert of carrot cake to a tasty meal you can eat in the morning!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- flax seed eggs - mix 2 Tbs ground flax seed with 4 Tbs water
- 2 cups rolled oats
- 1 cup shredded carrots
- 1/2 cup roughly chopped pecans or walnuts
- 1 tsp baking powder
- 1/2 cup maple syrup
- 2 cups cashew or almond milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- shredded carrots
- coconut whipped cream
- maple syrup
Preheat oven to 375 degrees fahrenheit.
Prepare flax seed eggs by mixing the flax seed and water together. Set to the side to thicken.
Mix together all remaining ingredients in a large bowl. Stir in flax seed eggs.
Pour mixture into a baking dish or ramekins.
Bake for 40 minutes.
Remove from oven and let cool off for 15-20 minutes.
Optional: top with more carrots and pecans, coconut whipped cream, maple syrup and/or a little cinnamon.