Carrot Cake Baked Oatmeal

Ingredients:

• 2 tbsp Ground Flax
• 2 tbsp Avocado Oil
• 1/4 cup (70ml) Maple Syrup

Pinch of Salt

• 1 1/2 tsp Ground Cinnamon
• 2 1/2 cups Oat Milk, or milk alternative of choice
• 2 Medium Carrots, grated
• 3/4 cup (105g) Pecan Pieces, divided
• 1/2 cup (80g) Diced Dates
• 2 cups (205g) Quick Rolled Oats, dry

Icing:

• 1/2 cup (120g) Vegan Yogurt
• Juice from half a Lemon
• 1 tbsp Maple Syrup

Directions:

1. Preheat oven to 350°F. Lightly grease a 11x7 pan. Set aside.
2. In a large bowl, whisk together flax and a splash of water to form a flax egg.
3. Add the oil, maple syrup, salt and cinnamon, stir to combine.
4. Add plant milk, shredded carrot, 1/2 cup pecan pieces, dates and oats. Mix until well combined.
5. Pour the mixture into the prepared pan. Top with 1/4 cup of pecan pieces.
6. Bake for 35 minutes.
7. While the oat mixture is baking, prepare the icing.
8. Mix together the yogurt, lemon juice and maple syrup.
9. Remove baked oats from the oven and top with icing and enjoy!
10. Bon appétit!

NOTES:

Store baked oats in an airtight container in the fridge for up to 4 days. Enjoy cold or warm leftovers in the microwave until heated through.

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes
Yield: 6 Servings

Thanks to @veganmontreal