Description
This carrot cake baked oatmeal is made with gluten-free oats, cashew milk, cinnamon, cloves, ginger & applesauce & maple syrup to sweeten! It is vegan, gluten-free, refined sugar-free & the perfect way to start your day!
Ingredients
Scale
- 2 cups gluten-free rolled oats
- 1/4 cup coconut oil (or butter), melted
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 2 tbsp maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- Pinch of pink salt
- 1/4 cup gluten-free baking flour (I use this one)
- 1/2 cup milk of choice (I used unsweetened cashew milk)
- 3 Flax eggs (3 tbsp ground flaxseed + 6 tbsp water) or you can use 2 Eggs
- 1 carrot, grated (about 1/2 cup grated)
Toppings (all optional)
- Coconut butter (aka coconut butter), melted
- Maple syrup
- Cinnamon
- Caramelized pears or apples
- Fruit of choice
- Coconut or greek yogurt
Instructions
- Preheat the oven to 350 degrees F.
- Grease with coconut oil or butter or line a square baking dish with parchment paper & set aside.
- Prepare your flax eggs by adding the ground flaxseed to a small bowl with the water & mixing well. Let sit for 10 minutes & add at the end.
- In a large mixing bowl, add the oats & coconut oil (or butter) together with the spices & baking soda.
- Add the rest of the ingredients to combine, adding the flax eggs last.
- Pour into the prepared baking dish & bake for about 35-45 minutes (bake around 30-40 minutes if using eggs).
- Check regularly & when it is slightly browned & bounces back slightly to the touch it is done.*
- Remove from the oven, let cool slightly & then top with maple syrup & melted coconut butter (aka coconut manna) & whatever other toppings you would like! My favourites listed above.
Notes
*Note: for a more moist oatmeal bake, bake at the lower end of the range (30-35 minutes). For a less moist bake, bake at the higher and of the range (40-45 minutes).