Carrot Zucchini Oatmeal Cake

Start your morning with veggies! This ‘cake’ has just a hint of sweetness, but tons of flavour.

 2 cups Rolled Naked Oats
 1 tsp Baking Powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ tsp Salt
 2 Eggs
 1 tsp Vanilla
 ¾ cup Apple Sauce
 3 tbsp Maple Syrup
 3 tbsp Oil
 ½ cup pineapple pieces (dried, fresh, or canned)
 ½ cup Grated carrot
 ½ cup Grated Zucchini
 ½ cup Unsweetened coconut
 ½ cup Raisins

1

Preheat the oven to 350º.
Combine all the dry ingredients together in a
mixing bowl.
Add the remaining ingredients, stirring gently to
combine. The mixture should be just barely
moist enough to bind everything together.
Pour the batter into a greased 9x9 baking pan.
Bake for 35 minutes.
Serve in a bowl with a splash of milk and another
drizzle of maple syrup for extra specialness!

Ingredients

 2 cups Rolled Naked Oats
 1 tsp Baking Powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ tsp Salt
 2 Eggs
 1 tsp Vanilla
 ¾ cup Apple Sauce
 3 tbsp Maple Syrup
 3 tbsp Oil
 ½ cup pineapple pieces (dried, fresh, or canned)
 ½ cup Grated carrot
 ½ cup Grated Zucchini
 ½ cup Unsweetened coconut
 ½ cup Raisins

Directions

1

Preheat the oven to 350º.
Combine all the dry ingredients together in a
mixing bowl.
Add the remaining ingredients, stirring gently to
combine. The mixture should be just barely
moist enough to bind everything together.
Pour the batter into a greased 9x9 baking pan.
Bake for 35 minutes.
Serve in a bowl with a splash of milk and another
drizzle of maple syrup for extra specialness!

Carrot Zucchini Oatmeal Cake

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