Organic Granny

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 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 Oatme