Carrot Cake Baked Oats

Name: Carrot Cake Baked Oats
Cook time: 40 min
Yield: 9 servings
Ingredients: 250 g dairy free cream cheese (room temp); 30 g vegan vanilla protein powder; 100 ml dairy free milk (room temp); 480 ml dairy free milk; 1 tsp apple cider vinegar; 200 g dairy free yoghurt; 2 ripe bananas, mashed; 150 g rolled oats; 100 g oat flour; 60 g vegan vanilla protein powder; 1 tsp baking powder; 120 g grated carrot; 100 g crushed nuts (pecans or walnuts are best here!); 1.5 tsp cinnamon; 0.5 tsp ground cinnamon; 0.25 tsp nutmeg

Moist, perfectly spiced and high in protein these carrot cake baked oats are so easy to make with all the flavour you know and love about the classic.

Yield9 servings

Cook time40 minutes

Ingredients

Frosting

Directions

1
Combine the milk and vinegar. Set aside for 10 minutes to thicken - this will create our dairy free buttermilk.
2
In a 9 inch square baking dish, add the banana, oats, protein powder and baking powder. Add in the spices, yoghurt and milk mixture. Mix until combined.
3
Fold through the grated carrots and nuts.
4
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
5
Leave to cool completely.
6
Make the frosting by whisking the cream cheese and protein powder together, slowly adding the milk until you have a smooth spreadable consistency (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
7
Spread on top of the cooled oats and cover with a dusting of crushed nuts.

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