Breakfast Oat-Carrot Cake

Breakfast Oat-Carrot Cake with Lemon Curd

I have had enough experiences with baked oatmeal to think that I could put together a really delicious carrot cake version-- and I believe I have nailed that with the following soft, pudding-y, yummy Breakfast oat-carrot cake.  Try it and see if you agree!

Place in large mixing bowl:

• 3 cups organic rolled oats

In blender carafe add:
• 2 apples cored and chopped
• 1 cup shelled walnuts
• 2 medium carrots, chopped
• 6 pitted Medjool dates
• 2-3 tablespoons chia seed gel
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon fine sea salt

*Blend well until smooth.
*Pour over oats and mix well. Let sit for 2 hours or overnight.
*Preheat oven to 350 F.
*Pour batter into baking pan lined with parchment paper.  Cover with aluminum foil. (Remove foil to brown during last 5+ minutes)
*Bake for 25-40 minutes.
*Let cool and serve in squares topped with fruit like pineapple, berries and banana slices

And here is a second Breakfast Carrot Cake, a veganized version of one that was flaunting the name: Dr. Barbara O'Neill on Facebook. If you are not Adventist you might not know that Barbara O''Neill (not a doctor) is an alternative health advocate from Australia who has a following in the United States and Canada in spite of having been banned as a health promoter in her home country of Australia. You can look her up on Wikipedia. I guess a controversial name, such as hers, is good for advertising. I do know that Barbara O'Neill would not use 3 eggs in a recipe.  You can see what she says here (the real Barbara O'Neill, not an AI version such as is all over the Internet at present).

#2 Breakfast Oat-Carrot Cake Recipe

Ingredients:

• 3 cups (200 g) rolled oats, chopped in a blender
• 1 teaspoon baking powder
• 11/2  cup (360 g) plant-based milk (e.g., almond, oat, or soy milk)
• 1 carrot, peeled and chopped
• 9 dried apricots, rinsed with hot water and chopped
• 4 tablespoons raisins, rinsed with hot water (or 1/2 cup of small seedless grapes)
• 1 apple, cored and chopped
• 1 teaspoon cinnamon
• 3 eggs → replace with:
  • 3 tablespoons ground flaxseed + 9 tablespoons water (flax egg substitute)

Flax Egg Instructions:

1. Combine 3 tablespoons ground flaxseed with 9 tablespoons water in a small bowl.
2. Let it sit for about 5–10 minutes until it thickens to an egg-like consistency.

*In blender whirl the plant milk, carrot, and the flax egg until smooth
*Pour over oats in a large bowl and mix well. Let sit for 2 hours or overnight.

*Two hours later, or the next morning, 
*Preheat oven to 350 F.

*Stir baking powder, chopped apricot, apple. raisins (or grapes) and cinnamon into the overnight batter.
*Pour batter into baking pan lined with parchment paper.  Cover with aluminum foil. (Remove foil to brown during last 5+ minutes)
*Bake for 25-40 minutes, depending on your oven
*Let cool and slice to serve.

Notes:

• Ensure your plant-based milk is unsweetened to keep the recipe balanced.
• Optionally, you can add a pinch of salt or vanilla extract for extra flavor!

SEE Lemon-Coconut Oatmeal for vegan lemon sauce recipe to top your breakfast cake.