Maple-Roasted “CarrOat” Cake Smoothies

Ingredients

• 7 1/2 ounces peeled and trimmed carrots
• 3 1/2 Tablespoons pure maple syrup, divided
• 1 teaspoon water
• 1/4 teaspoon Vietnamese Cinnamon, divided
• 1/4 teaspoon ground ginger, divided
• Pinch ground cloves
• Pinch ground nutmeg
• 2 Tablespoons old fashioned oats
• 1 ounce (slightly rounded 1/4 cup) walnuts
• 1 cup unsweetened plain almond milk
• 1/4 cup 2 percent milkfat pineapple Greek yogurt, well stirred
• 4 ounces ice cubes
• Pinch of nutmeg, for garnish

Instructions

1. Preheat oven to 325 degrees. Cut carrots into about 2 1/2 inch pieces. Place on a large parchment paper-lined, rimmed baking sheet. In a small bowl combine 1 Tablespoon maple syrup and water; brush evenly over carrots. Sprinkle with 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, cloves and nutmeg. Bake for 35 to 40 minutes, turning occasionally, until carrots are tender when pierced with a knife. Remove to a plate and refrigerate for 30 minutes or until chilled.
2. Meanwhile, place oats and walnuts in a large non-stick skillet. Cook, stirring frequently, over medium heat for 3 to 4 minutes or until oats are lightly browned and nuts are fragrant. Remove to a plate and cool completely.
3. Reserve 1/2 teaspoon toasted oats for garnish and set aside. Place chilled carrots, 2 1/2 Tablespoons maple syrup, 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, remaining oats, walnuts, almond milk, yogurt and ice cubes in a blender. Process until very smooth. Pour into 2 medium-sized glasses. Sprinkle tops with reserved oats and nutmeg to garnish.

Cook’s notes