Carrot Cake Baked Oatmeal with High Protein Icing (Vegan)

 

Recipe from That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4 very generous servings or 6 reasonable servings :-)

I do love a good baked oatmeal for breakfast.  It always goes down perfectly with a cup of coffee or hot tea.  This Carrot Cake Baked Oatmeal one did not disappoint.  Usually I zap my baked oatmeal in the microwave and eat it hot, but THIS one tastes pretty darn great cold, right out of the fridge.  

Baked Oatmeal

(Dry Ingredients)

2 cups old fashioned rolled oats

2 Tablespoons chia seeds

1/4 cup dried cranberries

1/4 cup chopped walnuts (Pecans or pumpkin seeds would be a nice substitute.)

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch of sea salt or kosher salt

(Wet Ingredients)

2 cups plant milk (I used homemade cashew milk, but any will work.)

1/4 cup almond butter (I used sunflower seed butter because that's what's in my fridge.)

2 Tablespoons maple syrup

2 teaspoon vanilla

1 large carrot, grated

High Protein Icing

300 g silken tofu

2 1/2 scoops vegan vanilla protein powder

1/2 cup water

Preheat the oven to 400F. Line an 8" X 8" baking dish (or 7" X 10") with parchment paper or spray with cooking spray.

In a large bowl, mix together the dry ingredients.  Then add the wet ingredients.  Mix well.  Pour into the baking dish. Bake for 35-40 minutes.  Cool on a baking rack before icing. 

Meanwhile, add the icing ingredients to a blender.  Blend until smooth.  Use water as needed to thin or protein powder to thicken.  (It does thicken a bit in the fridge.)

If serving all at once, say for a family or party breakfast, spread or drizzle the icing over the cooled baked oatmeal.  If having it one piece at a time, I suggest keeping the icing in a mason jar with a lid in the fridge.  Drizzle over each piece as needed.  

The baked oatmeal will keep in the fridge for up to 5 days.  

Nutritional Info:  (1 of 4 servings) 463 calories; 8.6 g fiber; 433 mg sodium; 459 mg calcium; 19.8 g fat; 2.4 g sat. fat; 43 g carbohydrates; 10.7 mg iron; 29 g protein; 16.9 g sugars; 496 mg potassium; 1.3 mg vitamin C; 3596 IU vitamin A