Pumpkin Carrot Cake Cauliflower-Oat Bake

There are a lot of tasty [strange but good] combos I would have missed out on just because they were out of the ordinary.  French fries dipped in milkshakes, a steamed sweet potato and peanut butter yogurt bowls, peanut butter and kimchi toast, and my favorite cauli-oat bakes. I could go on and on about why you need to try this but I’m just gonna leave this picture here and pray that you make it tonight to have for breakfast the rest of the week.

Pumpkin Carrot Cake Cauli-Oat Bake: (Serves four)

• 1 1/2 cups GF oats
• 1 cup riced cauliflower
• 1/2 mashed pumpkin purée
• 1/2 tsp nutmeg
• 1 carrot grated
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 2 cup nut milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 whole egg
• 1 egg white

Toppings to serve:

• Cinnamon
• Cocoyo
• Cashew butter
• Maple syrup
• Banana slices

Directions: Heat oven to 350°F. Spray a 8×8 baking dish with nonstick spray and set aside. Whisk wet ingredients together then mix in dry. Pour into prepped baking dish and bake 35-45 minutes. Cut into fours, top, and enjoy!