Carrot cake baked oats in the sunshine. A brunch break from Sunday gardening that is as easy and healthy as it is delicious. 🥕🧁
I made up this vegan, glutenfree, sugar free recipe and it filled three ramekins, and turned out wondrously!
1 cups oats, rinsed 1 mashed ripe banana 1/4 c grated carrot (from local Tomatero Organic Farms!) 1/2 c almond milk 2 T maple syrup 1 t cinnamon 1 t baking soda (or powder… I don’t know which I have and honestly, I don’t know the difference. 🤦🏻♀️) 1/4 t salt
Mix all ingredients, grease ramekins (or any oven-safe containers) with a little coconut oil, bake at 375° for about a half an hour til puffed up with a golden brown crust.
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