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 oatsIn 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
*Pour over oats and mix well. Let sit for 2 hours or over night.
*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
SEE Lemon-Coconut Oatmeal for vegan lemon sauce recipe to top your breakfast cake.
Do you have extra carrots? Click here and: Try these delicious vegan recipes for a rich carrot soup and a tasty mini carrot cake
Do you have extra carrots? Click here and: Try these delicious vegan recipes for a rich carrot soup and a tasty mini carrot cake
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