Vegan Baked Carrot Cake Oats
These vegan baked oats are so full of flavor. Easy to make, minimal ingredients and serves two. Perfect for a warm sweet treat or breakfast.
Servings: 2
Equipment
- 2 oven safe ramekins or mugs I use a 4 inch ramekin
Ingredients
- 1 medium/large banana
- 1 cup old fashioned oats
- ½ cup almond milk
- ⅓ cup grated carrots
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 tbsp maple syrup optional
Optional Toppings
- 2 tbsp crushed walnuts
- 2 tbsp maple syrup
- 2 tbsp homemade icing
Instructions
- Get your high speed blender or food processor out and set the oven to 350º. Peel the banana and put everything measured into the blender.
- The mixture should be smooth and a little thicker than pancake batter. I prefer mine a little chunky, but you can blend until it's completely smooth. This will give you a cake consistency. If making icing, mix that together (1/2 cup powdered sugar & 1/2 tsp almond milk)
- If serving two, spritz two oven safe mugs or 4 inch ramekins with oil and fill about 3/4 of the way full. Bake for 11 minutes in the center of the oven. Add toppings and serve.
Notes
*any nut milk will work
*instant oats will also work
*cup the recipe down to 1/2 banana, 1/2 c oats, 1/3 cup almond milk for a single serving.
*can keep in the fridge for up to two days for meal prep.
Nutrition
Calories: 257kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 454mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3603IU | Vitamin C: 6mg | Calcium: 240mg | Iron: 2mg