Carrot Cake Cheesecake Baked Oats
Ingredients
- 55g ground Carrot Cake Porridge Oats
- 1 mashed banana
- 30g Vanilla Vegan Protein (optional; if not using, add 2 tsp low cal liquid sweetener or maple syrup)
- 1/2 tsp Maca Powder (optional)
- 120ml Unsweetened Almond Milk (use 150ml if using protein powder)
- 20g Natural Almond Milk Yoghurt (optional)
- 1/2 tsp Baking Powder
- 1 tbsp Milled Flaxseed
- 15g Natural Cream Cheese
Toppings
- Perfect Nut Butter (almonds, hazelnut and cinnamon)
- Cinnamon Syrup
- Cacao Nibs
- Pumpkin Seeds
- Shredded Carrot
Preparation
Preheat the oven to 160 degrees Celsius (fan).
Mix the ingredients for the baked oats except the cream cheese. Once mixed, pour half the mixture into an ovenproof dish. Spoon the cream cheese into the middle and pour over the remaining baked oat mixture to cover.
Bake for 20-25 minutes.
Top with the remaining ingredients.
