Carrot Cake Baked Oatmeal with High Protein Icing

Ingredients:

For the Baked Oatmeal

  • 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

    For the High Protein Icing

  • 300g Silken Tofu see notes if using extra firm tofu

  • 2½ scoops Vegan Vanilla Protein Powder

  • ½ cup Water

    Instructions:

  • 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!