Carrot Cake Baked Oats
Winter in officially HERE (in Australia at least!), and if there is one thing I LOVE about the cooler weather, it is stepping in to my cosyyyy recipe era! So the well-awaited return of my baked oats saga is here. Stay tuned for more delishhhh flavours every week !!
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 2 whole2 whole2 whole Banana, mashed
- 2 cup2 cup2 cup Oats, Rolled
- 0.5 cup0.5 cup0.5 cup Gingerbread Plant Protein – Naked Harvest, Caramel Biscuit also tastes DIVINE -- use code CHENOA to save toooo xx
- 1 whole1 whole1 whole Carrots, grated
- 2 tsp2 tsp2 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Nutmeg, Ground
- 1 tsp1 tsp1 tsp Ginger, Ground
- 1 tsp1 tsp1 tsp Baking Powder
- 1.5 cup1.5 cup1.5 cup Milk, or milk or choice!
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt, or yoghurt of choice!
- 2 cups2 cups2 cups Plain Greek Yogurt, or yoghurt of choice!
- 2 Tbsp2 Tbsp2 Tbsp Cream Cheese, Full Fat, optional, but SO delish
- 0.25 cup0.25 cup0.25 cup Walnuts, chopped
Toppings
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 180°C (160°C fan-forced).
- In an oven-safe baking dish, mix together bananas, oats, protein powder, carrot, cinnamon, ginger, nutmeg, baking powder, milk, and yoghurt until well combined.
- Bake in the oven for 25-30 mins. Once ready, set aside to cool for 10 mins.
- Whisk together the yoghurt and cream cheese until smooth and combined.
- Once baked oats have cooled, spread yoghurt evenly over baked oats and top with chopped walnuts.
- Slice into as many pieces as you desire and store in the fridge in an airtight container. Enjoy cold or microwave for 1 min to serve warm (cold is superior if you ask me hehe!)
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My Notes:
About This Recipe
Show nutritional information
Breakfast Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 843 |
| Fat: | 24 g |
| Carbohydrates: | 99 g |
| Protein: | 50 g |
| Cholesterol: | 34 g |
| Sodium: | 342 mg |
| Fiber: | 24 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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