Baked Vegan Carrot Cake Oatmeal
serves:
ready in:
prep time:
cook time:
Ingredients
-2 cups rolled oats
-1 cup grated carrots, about 2 medium carrots
-1/4 cup vanilla protein powder, optional
-2 tbsp ground flaxseed
-1 tsp baking powder
-2 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp ground nutmeg
-1/2 tsp salt
-2 cups non-dairy milk
-1/2 cup applesauce, or yogurt
-1/4 cup maple syrup
-2 tsp vanilla extract
-1/4 cup chopped walnuts, or pecans
-1/4 cup raisins
Cream Cheese Frosting:
-8 oz vegan cream cheese, softened
-1 cup truwhip Vegan Whipped Topping, thawed
-1 tbsp maple syrup, more to taste
-1 tsp vanilla extract
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Directions
– Preheat oven to 350°F. Spray an 8×8 inch baking dish with cooking spray.
– In a mixing bowl, mix together oats, grated carrots, protein powder, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt.
– Add in almond milk, applesauce, maple syrup, and vanilla. Stir well to combine.
– Fold in chopped walnuts and raisins.
– Pour batter into prepared baking dish and bake for 45-50 minutes, until the top is golden brown. It will be a little soft but should be cooked through.
– Meanwhile, prepare the frosting. In a small bowl, combine softened cream cheese, truwhip, maple syrup, and vanilla and whisk until smooth. Add an extra splash of maple syrup if you like it sweeter.
– Remove baked oatmeal from the oven. Let cool for 15 minutes before spreading on the frosting and cutting into squares.
– Store in an airtight container in the fridge for up to 5 days.
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