Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal tastes like you're eating cake for breakfast, but is loaded with oats, protein, and just a handful of good for you ingredients. Vegan, gluten-free and so easy to whip up!
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Ingredients
- ½ c rolled oats
- 1 teaspoon chia seeds
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- 3 tablespoon applesauce
- ½ c almond milk
- 1 tablespoon maple syrup
- ¼ c carrots (finely chopped)
- 1 tablespoon crushed walnuts
- ½ scoop vanilla protein powder (optional)
Instructions
- Blend oats in a high speed food processor until a flour forms. Add all ingredients except carrots and walnuts and blend into a smooth batter. Then, add in carrots and pulse a few times until broken down.
- Pour into a small, lightly greased baking dish and top with crushed walnuts. Bake at 375F for 22-25mins until puffed up and lightly golden.
- Top with shredded coconut, a spoonful of thick yogurt, and sprinkled cinnamon if desired. Add a splash of almond milk and devour!
Notes
*I used Nuzest Clean Lean Vanilla Protein. Use code "wakeupandkale" to save $$!
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