Craving a bakery item for breakfast, but don’t want to indulge? Try this healthy carrot cake baked oatmeal. It’s vegan, gluten-free*, and has no refined sugar, yet it’s still so satisfying. Make it on the weekend, and you’ll have breakfast for the week (if you don’t eat it all in one sitting).
The simplicity of this recipe makes it a great one to do with kids. Kids are more likely to eat what they prepare, and there’s a large serving of carrots, so I consider this recipe a win-win!
Makes 9 Servings
Preparation time: 20 minutes
Baking time: 40 minutes
INGREDIENTS:
2 flax eggs (2 TBSP flax meal + 5 TBSP water)
2 Cups almond milk
⅓ Cup maple syrup
1 tsp vanilla
2 Cups gluten-free rolled oats
1 tsp gluten-free baking powder
½ tsp cinnamon
½ tsp ginger
¼ tsp cardamon or nutmeg (optional)
¼ tsp salt
1 Cup grated carrots (up to 1 ½ cups)
½ Cup pecans
½ Cup raisins
PREPARATION:
Preheat oven to 375° Fahrenheit, and grease 8”x8” baking pan with coconut oil
Place 2 TBSP flax meal + 5 TBSP water in large mixing bowl. Let sit for 5 minutes while you grate carrots, and collect other ingredients.
Grate 3-4 large carrots.
After 5 minutes, add remaining liquid ingredients to the bowl and stir. (Almond milk, maple syrup and vanilla)
Add oats, baking powder, cinnamon, ginger, cardamon and salt to the bowl and stir.
Add grated carrots, pecans and raisins, mixing to combine.
Pour into prepared baking dish and bake for 40 minutes.
Let cool for 10 minutes before serving.
*Note: While oats are generally gluten-free, they are frequently processed in plants that share equipment with non gluten-free items. Be sure to look for oats that specifically state gluten-free. Additionally, not all baking powders are gluten free.
These are the gluten-free ingredients I used. Please note, as an Amazon affiliate, I may receive a commission for purchases made through these links.
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