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Vegan Baked Carrot Cake Oatmeal
Vegan Baked Carrot Cake Oatmeal
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 pieces
Author Aimee Stock
Grater
8" square baking dish
- 1 1/2 c Old Fashion Oatmeal
- 1 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1/2 tsp Baking Powder
- 1/4 c Unsweetened Applesauce
- 2 tbsp Brown Sugar
- 1/2 tsp Vanilla Extract
- 3/4 c Almond Milk
- 2 tbsp Vegan Margarine softened to room temperature
- 3/4 c Carrots grated
- 1/3 c Walnuts chopped, OPTIONAL
Preheat oven to 350 degrees and spray an 8" baking dish with cooking spray.
Grate the carrots and place into the bowl of a stand mixer along with the remaining ingredients.
Evenly distribute the mixture into the baking dish and bake until a toothpick inserted comes clean. The edges should just start to become golden.
Remove to a rack to cool slightly before serving warm.
You could add an additional powdered sugar glaze if desired using powdered sugar and just enough almond milk to make a drizzle.