Carrot cake for breakfast? No problem! This easy, protein‑packed goodness can be made once or twice, is also perfect as a mealprep for several days ahead and will get you off to a great start for the day. It has plenty of fiber and won't get lost just as a breakfast. It will also do great as a dessert for an unexpected visitor, whose delicious taste with a cinnamon twist will disarm! 🤩
Nutrition (1 serving)
- 532 kcal
- 58,7 g carbohydrates
- 16,9 g fats
- 35,9 g protein
Per 1 portion
- 75 g banana
- 8 g pecans
- 50 g organic rolled oats
- 15 g vanilla vegan protein
- cinnamon
- 1/2 tsp baking powder
- 25 g carrots
- 1 tbsp maple syrup
- 140 ml almond drink
- 50 g Greek yoghurt
- 15 g vanilla vegan protein
- 5 g pecans
Instructions
-
-
Melt the banana in a baking dish (11 cm in diameter).
-
Stir in the remaining ingredients: chopped pecans, oatmeal, finely grated carrots, cinnamon, baking powder, maple syrup and milk.
-
Mix well together and bake for 35 minutes.
-
Meanwhile, mix the yogurt with the protein, put on the cooled cake and add a few pecans for garnish. So good taste!
