Carrot Cake Baked Oatmeal with High Protein Icing

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 cups Rolled Oats

2 cups Plant Milk (I used almond, but any will work)

¼ cup Almond Butter

2 tbsp Maple Syrup

2 tsp Vanilla

1 Large Grated Carrot

2 tbsp Chia Seeds

¼ cup Dried Cranberries

¼ cup Chopped Walnuts

1 tsp Baking Powder

2 tsp Cinnamon

½ tsp Nutmeg

Pinch of Salt

300g Silken Tofu (see notes if using extra firm tofu)

2½ scoops Vegan Vanilla Protein Powder

½ cup Water

Directions

Pick a baking dish for your oats. Mine was a 7x10 but you can use an 8x8 dish as well.

Grate your carrot and add all of the ingredients into your baking dish.

Mix well to combine then pop your dish into the oven at 400f and cook for 35-40 minutes.

While your oats are cooking make the protein icing. Add the silken tofu, water and protein powder into a blender and blend until smooth. Add more protein if you prefer a sweeter icing. Use water as needed to thin and protein powder as needed to make it thicker to achieve an icing-like consistency.

Spread your icing on top of the cooked baked oats using a spoon, spatula or with a squeezy bottle or piping bag.

Top with extra shredded carrots and walnuts and enjoy! You can store it in the fridge for up to 5 days and it tastes AMAZING cold right out of the fridge!

Nutrition

• Serving Size: 1 serve
• Calories: 463 kcal
• Total Fat: 19.8 g
• Saturated Fat: 2.4 g
• Unsaturated Fat: 14.6 g
• Sodium: 433 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 8.6 g
• Total Sugars: 16.9 g
• Protein: 29 g