Carrot Cake Oats
Ingredients
Metric
2 medium carrots
240 g oat flakes
240 ml water
240 ml milk | soy, oat or cashew
20 ml maple or agave syrup
½ tsp cinnamon powder
⅛ tsp ground nutmeg (optional)
⅛ tsp ground glove (optional)
Topping:
200 g non-dairy yogurt
2 large dates, diced
US
2 medium carrots
3 cups oat flakes
1 cup water
1 cup milk | soy, oat or cashew
1 tbsp maple or agave syrup
½ tsp cinnamon powder
⅛ tsp ground nutmeg (optional)
⅛ tsp ground glove (optional)
Topping:
7 oz non-dairy yogurt
2 large dates, diced
MAKES2 portions
PREP TIME5 minutes
COOKING TIME10 minutes
TOTAL TIME15 minutes
Steps
1Peel and grate carrots using a coarse or fine grater.
2Add grated carrots, oats, syrup, cinnamon, clove and nutmeg to a cooking pot.
3Add milk and water and mix to combine.
4Set heat to medium-high (induction #6), cook and stir for 3 minutes until very thick.
5Add oats to bowls.
6Top with yogurt.
Protein Boost: Add 30 g (~ 2 tbsp) protein powder to the yogurt and mix until incorporated.
Protein Boost: Add 30 g (~ 2 tbsp) protein powder to the yogurt and mix until incorporated.
7Garnish with diced dates and sprinkle with cinnamon for taste.
Nutritional Info
Makes 2 portions
320 Calories per portion
12g protein
57g carbohydrates
7g fiber
6g fat
320 Calories per portion
12g protein
57g carbohydrates
7g fiber
6g fat
High in Vitamins B1, B2, B3, Folate, A
High in Calcium
High in Iron
High in Manganese
High in Zinc
High in Calcium
High in Iron
High in Manganese
High in Zinc
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