Carrot Cake Baked Oats
Ingredients
- 2 medium ripe bananas
- 2 cups rolled oats
- 30g vanilla plant protein powder or 1/4 cup wholemeal plain flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 medium carrot
- 1/4 cup pecans or walnuts
- 1-2 tablespoons vegan honey, maple syrup, or alternative
- 1.5-2 cups milk of choice
Toppings
- 160g vanilla yogurt (yoPRO, Chobani fit, or plain Greek)
- 50g reduced fat cream cheese
- optional leftover crushed nuts
Preparation
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a greased oven-safe container or baking tray, mash the bananas and mix with rolled oats, vanilla protein powder or wholemeal plain flour, cinnamon, baking powder, grated carrot, nuts, maple syrup, and milk until well combined.
Bake for 35-40 minutes or until golden and firm to the touch.
Allow to cool, loosen edges with a knife, add the yogurt topping, and refrigerate overnight.
When serving, cut into 4 to 6 servings and optionally reheat in the microwave for 1 minute or serve cold.
Tips
Use closer to 2 cups of milk if using larger bananas.
If not using protein powder, serve with an additional tablespoon of yogurt per serving to maintain protein content.
