Carrot Cake Baked Oats
Ingredients
- 2 tbsp ground flaxseed
- 4 tbsp warm water
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/4 cup maple syrup
- 2 tbsp peanut butter
- 1.5 cups soy milk
- 2 cups rolled oats
- 2 carrots shredded
- 1/2 cup raisins
- 1/2 cup chopped walnut
Protein frosting
- 1/2 cup vanilla protein powder
- 1 cup thick soy yogurt
Preparation
Make the flax egg by mixing ground flaxseed with warm water and let it sit for 5 minutes to thicken.
In a large bowl, combine the dry ingredients: baking powder, cinnamon, nutmeg, ginger powder, and rolled oats.
In a separate bowl, mix the wet ingredients: maple syrup, peanut butter, soy milk, and the prepared flax egg.
Stir the shredded carrots, raisins, and chopped walnuts into the wet mixture until evenly distributed.
Pour the batter into a greased baking dish and spread it evenly.
Bake in a preheated oven at 350°F for 30-40 minutes or until golden and set.
For the optional protein frosting, mix vanilla protein powder with thick soy yogurt until smooth, then spread over the baked oats after cooling if desired.
Tips
Enjoy the baked oats hot or cold for a versatile breakfast option.
This recipe is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
Pair with a coffee or matcha latte for an enhanced morning experience.
The protein frosting adds extra nutrition and is highly recommended for a indulgent touch.
