Healthy Pecan Carrot Cake Baked Oats with Cashew Frosting
8-10 servings depending on portion size
Servings 8 servings
Calories 300kcal
Ingredients
- 2 1/2 cups old-fashioned oats (see text for brand) 1 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ground ginger 1 tsp cardamom 1/4 tsp nutmeg 1/3 cup maple syrup 1/2 cup dairy-free yogurt 1/8 cup avocado oil 1/2 tbsp vanilla extract 1 cup dairy-free milk 1/3 cup creamy almond butter butter 1/3 cup chopped pecans 1/3 cup raisins 1 and 1/4 cups grated carrot
- frosting ingredients 3/4 cup raw cashews, soaked for 2 hours in hot water and drained 1 tbsp maple syrup 1/3 cup dairy-free milk (add more if necessary) 1-2 tsp vanilla extract
Instructions
- preheat the oven to 350°f. in a blender, combine the oats, baking powder, cinnamon, ginger, cardamom, nutmeg, maple syrup, yogurt, oil, vanilla, milk, and nut butter. blend until a smooth batter forms.
- transfer the batter to a large bowl. fold in the chopped pecans, raisins, and grated carrots. for the grated carrots, the fastest way to u0022grateu0022 them is by pulsing in a food processor!
- line an 9 x 13-inch baking pan with parchment paper and pour in the batter, spreading it evenly.
- bake for 30 minutes, or until the center is set and the edges are golden. remove from the oven and allow to cool completely.
- while the baked oats cool, prepare the frosting. in a blender or food processor, combine the soaked cashews, maple syrup, milk, and vanilla. blend until smooth and creamy.
- spread the frosting evenly over the cooled baked oats.
- cut into bars and store in an airtight container in the fridge or freezer.