Carrot cake baked oat “cake” 🥕

Carrot cake baked oat “cake” 🥕 It’s safe to say I have been [utterly] obsessed with this breakfast as of late. The perfect b’fast for winter AND summer - customised your way to suit your preferences and requirements. Ingredients: 2 med ripe bananas, mashed 2 cup rolled oats ~30g vanilla plant protein powder OR 1/4 cup wholemeal plain flour* 1/2 tsp cinnamon 1 flat tsp baking powder 1 medium carrot, grated 1/4 cup pecans/walnuts, crushed 1-2 tbsp honey/maple/alt (based on preferences) 1.5-2 cups milk of choice* *an alternative if you’re not the biggest fan of protein powder. Use closer to 2 cups of using larger bananas. To serve/ topping: 1 pot (~160g) vanilla yoPRO/ Chobani fit/ plain greek mixed with 50g reduced fat cream cheese + leftover crushed nuts (optional) Method:
1. Heat oven to 180 degrees Celsius (~350 degrees Fahrenheit). 2.In a greased oven safe container/baking tray (15-20x15-20), combine banana, mashing this like so, followed by the rolled oats, vanilla protein powder OR wholemeal plain flour*, cinnamon, baking powder, grated carrot, nuts, honey, and milk. Mix until well combined. 4.Place in the oven and cook for about ~35-40 minutes, or until golden and firm to touch. 5. Remove from oven and allow oats to cool in the container/ tray. Loosen the edges with a knife and then combine and add the yoghurt ‘topping’. Refrigerate and serve the next day. 6. Upon serving, cut into 4/6 servings*. If serving warm the next day - reheat a slice in the microwave for ~1 minute (yes the yoghurt layer actually tastes great slightly heated also, or you can add this the next day, after heating if you would prefer), or serve as is/cold. *individual portion sizes will vary. If opting for the no protein powder option, serve with an additional heaped tbsp or two of yoghurt (per serve/slice), to ensure a similar protein serve too option A.

Great

% Daily Values based on a 2,000 calorie diet