28 Feb No Bake Oatmeal Parsnip Cake
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 8 hours |
| Servings |
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Ingredients
- 2 parsnips medium
- 2 Tbsp extra virgin olive oil
- 2 cups quick cook oats gluten free if needed
- 1 Tbsp sugar
- 1 Tbsp brown sugar
- 1/8 tsp Himalayan salt
- 1/8 tsp ground cardamom
- 1/8 tsp vanilla powder
- 1 cup water
- 1 non-stick spray
Ingredients
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Instructions
- Peel and grate parsnips. Add the parsnips and oil to a medium sauté pan, and cook on medium-low to medium heat for 10 minutes or until softened. Stir occasionally.
- Let the parsnips 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 sugars, salt, cardamom, and vanilla powder. Stir.
- Add the water to the oats and stir until the oats are all moistened.
- Stir the parsnips into the mix.
- Spray a 6x6 container with non-stick spray.
- 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 raisins into the top for extra sweetness.