Carrot Cake Baked Oatmeal

Vegan / Gluten-free

Carrot Cake Protein Baked Oats

Prep 10 mins

Cook 30 mins

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Yields
1 ramekin

Carrots, warm spice and a creamy topping turn your morning oats into a very convincing excuse to eat cake for breakfast.

These carrot cake protein baked oats bake in a single ramekin for 30 minutes and get a cream cheese frosting made with two ingredients.

One serving, and a genuinely large one.

Ingredients

1/2 banana, mashed
1/2 cup rolled oats
1/3 cup grated carrot
2 scoops Ora So lean & so clean vanilla protein powder
1 tbsp oat flour
1/2 tsp baking powder
1 tsp vanilla
1/2 tsp allspice
1/2 cup plant-based milk

Frosting

1/4 cup plant-based cream cheese
1 tbsp maple syrup

Directions

Preheat oven to 350
Mix all ingredients in a bowl until combined.
Transfer to an oven safe ramekin and bake for 30 minutes.
While baking, prep the frosting by mixing cream cheese and maple syrup. (For carrot frosting decoration, separate 1 tbsp of mixture and add drops of natural orange food dye.)
Remove oatmeal from oven, let cool slightly, and spread frosting on top.

Nutrition value

Calories 736
Protein 34 g
Carbs 80 g
Total Fat 23 g
Sugar 25 g
Fiber 13 g

As seen in this recipe

So lean & so clean

Plant-based Superfood Protein

Vanilla | 20 Servings

Effortlessly hit your protein goals with 21+ grams of plant protein from 19 organic superfood sources enhanced with digestive enzymes and crafted by a chef.

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