Peel and grate carrots. Add the carrots and ghee to a medium sauté pan, and cook on medium-low to medium heat for 10 minutes or until softened. Stir occasionally.
Let the carrots cool.
Using a food processor, grind the quick cook oats into a flour. (A coffee grinder works well too.)
Transfer the oats to a medium mixing bowl. Add the salt, cinnamon, and vanilla powder.
In a small mixing bowl, mix together the maple syrup, applesauce, and water.
Add the applesauce mixture and the carrots to the dry ingredients in the medium mixing bowl and stir until all of the oats are moistened and the carrots are evenly distributed.
Coat the bottom and sides of an 8×8 inch (or similar sized) glass container with ghee. A pastry brush is helpful, but not essential.
Transfer the oat mixture into the dish. Press it into an even layer. Cover and refrigerate overnight.
Recipe Notes
Notes:
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
Serving Suggestions:
Press a few golden raisins into the top for extra sweetness.