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Oatmeal Carrot Cake
$7.63 Recipe/$1.27 Serving
Oatmeal Carrot Cake is the perfect breakfast, snack or dessert! This healthy recipe taste just like carrot cake but is so much easier to make! Naturally vegan, gluten free, dairy free and so simple to make. Great for entertaining or meal prep!
Grate the carrots - you can use a hand grater or the grater on your food processor. I use the smaller holes.
In a large bowl combine the dairy free milk, maple syrup and ground flax. Stir well.
Add the rolled oats, grated carrots, cinnamon, ground ginger and baking powder. Stir well making sure to really incorporate the carrots throughout the mixture.
Chop the pecans. Add 1/2 the pecans to the oatmeal mixture and stir well.
Spray down the baking dish (8X8 casserole dish) with non-stick. I use olive oil or avocado oil spray.
Add the oatmeal mixture to the dish, press down the oatmeal with the back of a spoon to even it all out so it cooks evenly.
Add the rest of the pecans to the top of the oatmeal mixture.
Bake at 350F for 50 minutes.
Take out of oven and allow to cool at least 10 minutes to fully set.
Cost of recipe without the frosting: $5.77 Recipe/$0.96 ServingWait to add the frosting until serving: The Greek yogurt frosting is best kept cool and I am unsure what the texture would be like if you warmed it up when reheating the baked oats. Because of this, I would recommend you make the Greek yogurt frosting and keeping it on the side until serving.Make extra! This recipe freezes well and last about 5 days in the fridge. It’s great for meal prep or just for a healthy snack to have on hand for the whole family! Double the recipe and bake in a 9X13 dish (you may need to add 5 minutes to the baking time as well).