Gluten Free Carrot Cake Baked Oats

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.

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Servings:

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 45

Total Time: 1

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

US Customary - Metric

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, spices, vanilla, milk of choice and beat until mixture comes together.
Finally add in nuts of choice 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.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.