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Vegan Baked Orange Carrot Cake Oatmeal topped with Nancy's Cultured Soy Vanilla "Icing"

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 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 158kcal
Author Kathy Hester

Ingredients

dry ingredients:

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

wet ingredients:

  • 1 1/2 cups nondairy milk
  • 1 cup finely shredded carrots
  • 1/2 cup agave nectar or maple syrup
  • 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest

icing topping:

  • 3 6 ounce containers of Vanilla Nancy's Organic Cultured Soy

optional toppings:

  • a sprinkle of chopped walnuts
  • a drizzle of maple syrup

Instructions

  • 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!

Nutrition

Calories: 158kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Sodium: 181mg | Potassium: 251mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2845IU | Vitamin C: 4.5mg | Calcium: 106mg | Iron: 1.3mg