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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High Protein Carrot Cake Baked Oats

9.0

120g rolled oats

50g grated carrot (about ½ cup loosely packed)

50g Primeval Labs Horchata Protein Powder (2 scoops)

10g ground flaxseed (1 tbsp)

2g ground cinnamon (1 tsp)

0.5g ground nutmeg (¼ tsp)

0.5g ground ginger (¼ tsp)

6g baking powder (1½ tsp)

1g salt (¼ tsp)

300g Califia Farms Sweetened Almond Milk (1¼ cups)

100g egg (2 large eggs)

5g vanilla extract (1 tsp)

15g maple syrup (1 tbsp, optional)

60g plain nonfat Greek Yogurt (¼ cup)

30g chopped walnuts or pecans (¼ cup, optional but included in macros)

Preheat oven to 175°C (350°F). Lightly grease or line a square 20x20 cm (8x8") baking dish.
In a large bowl, mix together oats, protein powder, flaxseed, spices, baking powder, and salt.
In a separate bowl, whisk together almond milk, eggs, vanilla, maple syrup (if using), and Greek yogurt.
Pour wet mixture into dry ingredients and stir until combined. Fold in grated carrot and chopped nuts.
Pour into the prepared baking dish and spread evenly.
Bake for 35–40 minutes until golden on top and the center is just set.
Let cool completely before slicing into 6 servings.
Place remaining slices in airtight container and in fridge for up to 5 days.

Course🥞Breakfast

Diets🥕Vegetarian...

CategoryBaked Oats

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 62 weeks ago

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