Go Back

Recipe

Morning Carrot Cake Oats

Morning Carrot Cake Oats

Print
Cook Time 40 minutes
Print recipe

Ingredients:  

  • 2 medium Ripe Bananas Mashed with a fork
  • 2 1/2 cups Oats Rolled or quick
  • 1 scoop Protein Powder Vanilla
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Baking Powder
  • 1 medium Carrot Grated
  • 1/4 cup Pecans Chopped
  • 2 tbs Maple Syrup or Honey
  • 2 cups Milk

For the Frosting

  • 1 1/2 cups Greek Yogurt
  • 1/2 block Light Cream Cheese
  • 1 tsp Vanilla
  • 1 tbs Maple Syrup
  • 1/4 cup Pecans Chopped
ECK

Instructions: 

  • Heat your oven to 350°F.
  • With a fork, mash up 2 ripe bananas. Once nice and mashed up, add in 2 ½ cups of rolled oats, 1 scoop of protein powder, 2 tsp of cinnamon, ½ tsp nutmeg, 1 tsp baking powder, 1 medium grated carrot, ¼ cup of pecans, 2 tbsp of maple syrup, and 2 cups of milk.
  • With a wooden spoon or spatula, give it all a good mix so all ingredients are evenly distributed. Place in a 9x9 baking pan and bake for 40 min.
  • While your oats are baking, place 1 ½ cups of Greek yogurt, ½ a block of light cream cheese, 1 tsp of vanilla, 1 tbsp of syrup into a large bowl. With an electric mixer, beat your ingredients together until fully mixed, airy, and light.
  • Remove your oats from the oven and allow them to fully cool. Once cooled, evenly spread your whipped topping and sprinkle ¼ cup of chopped pecans and enjoy!