Carrot Cake Baked Oats
The breakfast that I also sometimes eat for dessert.
Carrot cake baked oatmeal with a sneaky protein filled tofu topping.
Okay so this may be another staple in my house. I am always slow to wake up in the morning so having something prepped ahead of time for lazy mornings is a must for those with busy schedules.
Another great thing I realized is that these are freezer friendly which makes it perfect for meal prep if you don’t wan to eat this for 9 morning in a row if it lasts that long.. Mine got scarfed down in about 2 days.
Carrot Cake Baked Oats
*Makes about 9 servings*
Ingredients
1 1/2 cups freshly grated carrot ( so much better than using matchstick carrots that are pre shredded from the store as they taste stale )
1/4 cup maple syrup
2 tbsp vegan butter ( melted )
2 flax eggs - 2 tbsp flax seed mixed with 3 tbsp hot water
1/4 tsp sea salt
2 tsp cinnamon
2 cups almond milk
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 container or 1 pound silkin tofu
1/4 pineapple juice ( can use lemon )
1/2 cup powdered sugar
1 tsp vanilla extract
Instructions
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.
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.
Once your carrot cake has baked and cooled your’e ready to serve. Cut yourself a square and top with your tofu “frosting” I garnished mine with brown butter streusel that I made for another recipe and re purposed it here. If you would like to make your own streusel check out my strawberry chia seed recipe !
