This just may be the best oatmeal I have ever made! It's just like eating carrot cake for breakfast, but without any of the guilt.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Kathy Hester
1 1/2cupsnondairy milk
1cupfinely shredded carrots
1/2cupagave nectar or maple syrup
2tablespoonsground flax seed mixed with 4 tablespoons warm water
36 ounce containers of Vanilla Nancy's Organic Cultured Soy
a sprinkle of chopped walnuts
a drizzle of maple syrup
Preheat your oven to 350 degrees. Oil a medium casserole dish or line with parchment paper to make it oil-free.
Mix the dry ingredients in a large mixing bowl. Next, add the wet ingredients to a small mixing bowl and combine well. Finally, add the wet ingredients to the dry and mix well.
Pour the mixture into the prepared casserole pan and smooth it even with a spatula. Bake uncovered for 45 minutes. It will be wetter than a real cake, but as long as it's as thick as bread pudding, it's good to go.
Top each serving with ½ small container of Vanilla Nancy's Organic Cultured Soy to serve as your icing.
You can also sprinkle chopped walnuts and drizzle a little maple syrup to make the most impressive breakfast you've ever served your family!