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
