Single-Serve Carrot Cake Baked 'Oats'
Single-Serve Carrot Cake Bake with ChiChi
Craving carrot cake but don’t want a whole batch? This single-serve Carrot Cake Bake made with ChiChi is perfect for a cozy breakfast or snack. It’s quick, nutritious, and loaded with all the warm spices you love!
Ingredients:
- 1/4 cup ChiChi (Original works best)
- 2 tbsp shredded carrots
- 3 tbsp almond milk or milk of choice
- 1 tbsp maple syrup or honey
- 1 small egg or 1 tbsp flaxseed + 2 tbsp water (flax egg)
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Tiny pinch of salt
- Optional: 1 tsp chopped walnuts, raisins, or shredded coconut
Instructions:
- Preheat the oven: Set to 350°F (175°C) and grease a small ramekin or oven-safe mug.
- Mix the wet ingredients: In the ramekin, whisk together almond milk, maple syrup, egg, and vanilla extract.
- Add the dry ingredients: Stir in ChiChi, shredded carrots, cinnamon, nutmeg, baking powder, and salt until well combined. Fold in any optional add-ins.
- Bake: Place the ramekin on a baking sheet and bake for 15-18 minutes, or until the top is golden and the center is set.
- Cool and enjoy: Let cool for a couple of minutes, then top with Greek yogurt, cream cheese, or a sprinkle of cinnamon for extra flavor!