Carrot Cake Baked Oats with Maple Cream Cheese Icing

A perfect way to start off your morning! This easy to make and deliciously healthy sweet treat can be enjoyed as a breakfast or dessert!

Ingredients

• ¼ cup smooth unsweetened apple sauce

• 4 tablespoons plant-based milk-of-choice

• 1 Tbsp. ground flax seed

• 2–3 teaspoons maple syrup (see note)

• 2/3 cup rolled oats or quick oats (see note)

• 1 teaspoon cinnamon

• 1–1/2 teaspoon baking powder

• Pinch salt

• 1 medium carrot, finely grated (about ⅓ heaping cup)

• ¼ cup raisins

• ¼ cup chopped pecans

Maple Cream Cheese icing

• ⅓ cup Fauxmagerie Zengarry Double Crème

• 2 Tbsp maple syrup

Directions

1. Preheat the oven to 350ºF and lightly grease two 8-10 ounce oven-safe ramekins.

2. Add flax seed and plant-based milk to the blender and blend briefly. Allow it to sit for 5-10 minutes. Add apple sauce, maple syrup, oats, baking powder, cinnamon and a pinch of salt to a blender. Blend until smooth and creamy.

3. Transfer the mixture to a bowl and stir in the carrot, raisins and pecans until combined.

4. Transfer the batter to the greased ramekins and bake on the center rack until the baked oats have puffed up and started to pull away from the edge of the ramekin and toothpick inserted comes out mostly clean, about 20-25 minutes.

5. Allow the oats to cool while you prepare the icing.

6. Mix together the Fauxmagerie Zengarry Double Crème and maple syrup. Spread it on top of the baked oats.