Hey friends! After a little back to school hiatus, I’ve returned to the blogging world. I’ve been really focused on my new school and my new job, which I just love.
I have been working on some recipes and I’m glad to be ready to share this one. Hopefully it will be a recipe you can prepare ahead of time to make your week a bit easier.
Earlier in the summer, Kyle and I had a little housewarming party and I made a vegan carrot cake. It was by no means healthy, but it was delicious. Since then, I have had a hankering for carrot cake but without all of the oil and sugar.
Last week, that hankering for carrot cake came back just as I was about to start my meal prep for the week. I decided to play around with the flavor add-ins for my baked oatmeal to try to satisfy my carrot cake craving. I almost had it right last week, but there was just something missing (ginger). With a bit more tweaking this week, I have a great carrot cake baked oatmeal to share. I even made a healthy-ish cream cheese style frosting to top the baked oatmeal.
Try this recipe out next time you’ve got a craving for something sweet and delicious. Of course, if you try the recipe, I’d love to see your version. Tag me on instagram : @confessionsofaveganmeathead
Author: Brianna Wright
- 2 cups old fashioned oats
- 1 1/2 cups unsweetened applesauce
- 1 t vanilla extract
- 1 t ground cinnamon
- 1 t ground ginger
- 1 1/2 T ground flaxseed
- 1/2 cup plant milk
- 1/2 cup grated carrots
- 1/4 chopped walnuts
- Optional: 2-4 T agave syrup
- Preheat oven to 400*.
- In a large mixing bowl, combine all ingredients well.
- Transfer mixture to a lightly greased 8×8 baking dish or into lightly greased muffin tin.
- Bake for 40 minutes (8×8 baking dish) or 25 minutes (muffin tins).
- Allow to cool completely before cutting into 6 bars.
- Serve room temperature or microwave for 15 seconds to enjoy warm.
- Store in the refrigerator.
Author: Brianna Wright
- 1/2 cup raw cashews, soaked 4 hours
- 3 t lemon juice
- 2 t agave nectar
- 3 T plant milk
- 1/2 t vanilla extract
- pinch of salt
- Drain and rinse the soaked cashews.
- Add all ingredients to a high powdered blender. Blend until smooth and creamy.
- Refrigerate at least 30 minutes before frosting the carrot cake baked oatmeal.