Carrot Cake Baked Oats
the breakfast that I also sometimes eat for dessert
something about me is that - i need slow mornings and having something prepped ahead of time is always a morning miracle which is one of the reasons this has a special place in my heart. aside from the fact that its just so good - the freshly grated carrots truly make such a difference in the texture and flavor. an added bonus is that this is freezer friendly so you could portion these out and freeze them for a fun lil breakfast rotation.
this carrot caked baked oats also has a complimentary protein packed lil frosting that is made with a couple of ingredients that gets blended together to tie the whole thing together. i suppose this step could be seen as optional but id argue they are a match made in heaven.
Carrot Cake Baked Oats
makes 9 individual square portions and takes about 1 hour to prep and bake
Ingredients
1 1/2 cups - freshly grated carrot
1/4 cup - maple syrup
2 tbsp - melted vegan butter
2 flax eggs - (2 tbsp flax seed mixed with 4 tbsp hot water)
1/4 tsp - sea salt
2 tsp - cinnamon
2 cups - almond milk or plant-based milk of your choice
2 cups - oats
1/2 cup - flour
1/2 cup - toasted and chopped pecans
1/4 cup - raisins
1/4 - crushed pineapple or tidbits
2 tbsp - brown sugar
Silkin Tofu Frosting
1 pound silkin tofu
1/4 cup - pineapple juice ( can use lemon as a replacement )
1/2 cup - powdered sugar
1 tsp - vanilla extract
What you will need :
8x8 square baking pan
parchment paper
a large bowl
measuring cups + spoons
Instructions
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to gather everything.
Step 1 - Measure Out the ingredients
Your To make your carrot cake oatmeal bake, preheat your oven to 350 degrees and grease an 8x8 baking pan. Combine everything in a large bowl and mix well. I like to use my hands to really massage everything together well.
Step 2 - Bake and make tofu frosting
Plop your mixture into your baking dish and bake for about 40 min. While your masterpiece is baking you can work on your “frosting”. Plop your Silkin tofu into a blender or Nutribullet and add in everything else and blend till smooth. Transfer to a mason jar or container to set up in the fridge.
Step 3 - Assemble and garnish
Once your carrot cake has baked and cooled you’re ready to serve. Cut yourself a square and top with your tofu “frosting” I garnished mine with brown butter streusel that I repurposed from my Strawberry Chia Pudding Recipe.
Note: Keep left overs in a food safe, air tight container in the fridge for up to 7 days. To reheat, bake in an air fryer or convection oven until warm. This also tastes amazing when reheated in a sauce pan with some vegan butter to brown and sear the edges to almost transform it into another dessert !
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3