Carrot cake is a classic flavor combination. These baked oats are a delicious way to enjoy it for breakfast! Wholesome and and hearty, low in sugar and smothered in a healthyish cream cheese “frosting”.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:9 servings 1x
Category:Breakfast
Method:Oven
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 tablespoons whole-milled flaxseed
1/2 teaspoon kosher salt
1 cup shredded carrot (about 3 small-medium carrots)
Preheat oven to 375° F. Coat an 8×8 square baking dish with cooking spray and line with parchment paper.
Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.
Bake 20 minutes or until top is browned and set (firm to the touch).
Meanwhile, mix cream cheese, yogurt, maple syrup and lemon zest & juice in a small bowl.
Let baked oats cool in pan for a few minutes before pulling up on the parchment paper to remove. Cut into 9 squares and top with frosting. Garnish with coconut flakes.
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