Gluten Free Carrot Cake Baked Oats
Embrace the joy of eating cake for breakfast with this Gluten-Free Carrot Cake Baked Oats recipe. It's a comforting, healthy, and utterly delicious way to start your day, capturing the essence of carrot cake in a form that's good for both body and soul.
Equipment
- 8x8 pan, mixing bowls electric hand mixer, standing mixer, oven or toaster oven
Ingredients
- 1 egg or 2 flax eggs
- 1 banana mashed
- ¼ cup maple syrup
- 1¾ cup cashew milk
- 1 tsp vanilla
- 2 tbsp olive oil
- 2 cups gluten free oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp each nutmeg & ginger
- ¼ tsp cardamom
- ½ tsp salt
- 1 cup grated carrot
- ½ cup walnuts or pecans chopped
Instructions
- Preheat oven 350. Grease a standard 8x8 pan and set aside.
- Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, maple syrup and beat again.
- Add oats, baking powder, vanilla, milk of choice and beat until mixture comes together.
- Finally add in nuts of choice, raisins and grated carrot. Use a spatula to combine.
- Pour into the prepared pan and bake until centre is cooked through and no longer jiggly.
- Allow it to cool for 10 minutes before cutting into squares.
- Serve with yogurt, fresh berries and your fave granola.
Notes
If your mixture seems too wet before baking, allow the mixture to rest for 5-10 minutes in the mixing bowl before adding it to your greased pan. The carrots and the oats will start to absorb some of the liquid.