Carrot Cake Baked Oatmeal (Vegan) (Edit recipe)

ellielikes.cooking

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Enjoy the cozy flavors of carrot cake in this healthy baked oatmeal with a dairy-free cream cheese-inspired frosting.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

22

Serves: 6

Ingredients

Carrot Cake Baked Oatmeal

6 Medjool Dates, large, pitted and soaked in hot water for 10 minutes
1 Apple, Fuji, small
1.25 cups Soy Milk, 300 mL
2 Tbsp Peanut Butter, 30 g, or almond butter, or walnut butter
1 tsp Vanilla Extract
2 cups Oats, Rolled, 160 g
1 Tbsp Flaxseed Meal, ground
1 tsp Baking Powder
1 tsp Cinnamon, Ground
.25 tsp Nutmeg
.25 tsp Ginger, Ground
1 pinch Salt
200 grams Carrots, shredded

"Cream Cheese" Frosting

45 grams Cashews, Raw, soaked in hot water for 10 minutes
150 grams Silken Tofu
225 grams Tofu, extra firm
.5 tsp Vanilla Extract
.5 tsp White Miso Paste
2 Tbsp Lemon Juice
2 Tbsp Pure Maple Syrup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend wet ingredients: Drain medjool dates and place in a blender. Chop apple, remove the core and seeds, and add to blender. Add soy milk, peanut butter, and vanilla extract. Blend for a minute or two until well combined.
Mix dry ingredients: In a large bowl, mix oats, ground flaxseed, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine: Pour blended mixture into the bowl and add carrots. Mix until well combined. Cover and let sit while the oven preheats.
Preheat oven to 350°F/180°C. Lightly grease an 8×8-inch baking dish (or similar size – mine was 7×11).
Bake: Once oven is ready, pour the oat mixture into your baking dish. Place in the oven to bake for 45-60 minutes until the top is firm. Let the oats cool at least 10 minutes before slicing.
Make frosting: Drain cashews and add to a blender along with the rest of the frosting ingredients. Blend until smooth, scraping down the blender as needed. It may get stuck at first, but once the tofu breaks down it should be easier. Transfer to a bowl, cover, and chill in the fridge until ready to serve.
Frost: You can either frost the entire baking dish, or frost individual slices as you eat them. If you want to frost the entire dish, let the oats cool completely first.
Storing: The cream cheese frosting will start to spoil around day 5, so please consume within 5 days. Be sure to keep it tightly covered and use clean utensils to remove.

Notes

This makes a thick layer of frosting (see photos). If you don’t like this much frosting, just make a half batch. Do note, though, that a lot of the protein comes from the frosting, so you may want to serve something else on the side or have a bigger serving of the baked oatmeal.

I like to make this baked oatmeal a day in advance, chill in the fridge overnight, then frost it the next day before serving. It tastes great cold! If making in advance, you can wait to make the cream cheese frosting until the morning-of, since this spoils faster than the baked oatmeal.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	451
Fat:	14 g
Carbohydrates:	58 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	12 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.