Healthy Breakfast Cake

Servings:

Prep Time: 10

Cook Time: 45

Total Time: 55

Ground up your oats in mini food processor until it reaches a flour like consistency. Pour them into a small bowl and combine with the milk. Leave this mixture to sit for at least 20 minutes. While that's happening...
Grate your butternut squash and apple.
Preheat your oven to 350℉. Line your pan or pie dish with parchment paper.
This cake is not super sweet. If you want it sweeter, simply bump up the maple syrup to 1/3 cup (instead of 1/4 cup).
In a large bowl, whisk together the eggs, maple syrup, olive oil, baking powder, cinnamon and salt until smooth. Add in the oat-milk mixture and combine. Add in the butternut squash and apple and stir to form your uniform batter. Transfer to your pan and bake for 40-45 minutes or until toothpick comes out clean. Allow to sit in your pan for 10 minutes then transfer to a wire rack to cool some more.

Whisk together the ingredients until smooth. May need more milk to reach desired consistency. Once the cake is cooled, top with the icing.

Nutritional Info does not include the Icing.
To make this gluten free, make sure your oats are labeled gluten free.
To make this dairy free, make sure you use almond milk, oat milk, etc. other than dairy milk.
You can sub in carrots for the butternut squash.