Carrot Cake Baked Oats

40 min.
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Carrot Cake Baked Oats

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! 🤩

Shop ingredients

Nutrition (1 serving)

  • 532 kcal
  • 58,7 g carbohydrates
  • 16,9 g fats
  • 35,9 g protein

Per 1 portion

Final Touch:

Instructions

  1. Carrot Cake Baked OatsPreheat the oven to 180 °C.

  2. Melt the banana in a baking dish (11 cm in diameter).

  3. Stir in the remaining ingredients: chopped pecans, oatmeal, finely grated carrots, cinnamon, baking powder, maple syrup and milk.

  4. Mix well together and bake for 35 minutes.

  5. Meanwhile, mix the yogurt with the protein, put on the cooled cake and add a few pecans for garnish. So good taste!Carrot Cake Baked OatsCarrot Cake Baked Oats

Products used in the recipe

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