Ingredients
CARROT CAKE OATMEAL
- 2 cups gluten-free rolled oats 1 cup blended into flour
- 1 tsp baking powder
- 2 scoops vanilla protein powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup unsweetened almond milk
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 medium carrots shredded (about 1 1/4 cups)
- 1/2 cup raisins
- 1/2 cup walnuts chopped
MAPLE CREAM CHEESE ICING
- 1 cup plain Greek yogurt
- 3 tbsp light cream cheese softened
- 1-2 tbsp maple syrup to taste
- 1 tsp vanilla extract
Equipment
Method
- Preheat oven to 350°F (175°C) and grease an 8x8 inch baking dish. Blend 1 cup of the rolled oats into a fine flour.
- In a bowl, mix the remaining whole oats, oat flour, baking powder, protein powder, salt, cinnamon, ginger, and nutmeg.
- In another bowl whisk almond milk, eggs, melted coconut oil, maple syrup, and vanilla. Pour wet into dry and stir to combine.
- Fold in shredded carrots, raisins, and walnuts.
- Spread batter in baking dish and bake 30–35 minutes until set and lightly golden. Cool slightly.
- Mix Greek yogurt, cream cheese, maple syrup, and vanilla to make icing.
- Spread icing on warm baked oats, slice into six servings, and enjoy.
Nutrition
Notes
Store frosting separately for meal prep. Reheat oats for 30–40 seconds before serving.