Carrot cake batter oatmeal. This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Are there certain desserts that you just have to order if you see them on the menu? That's how I feel about carrot cake.
It's simple and quick to make, you just have to combine dry and wet ingredients, and bake it in the oven. These healthy recipes are the perfect compromise: Carrot Cake Oatmeal Bake and Brownie Batter Oatmeal! And keep reading for Clean & Hungry tips. You can cook Carrot cake batter oatmeal using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Carrot cake batter oatmeal
- It's 1.7 oz of chopped apple.
- It's 1/2 of shredded carrot.
- You need 1/3 of shredded zucchini.
- It's 18 grams of oats.
- You need 1 scoop of snickerdoodle or graham cracker protein.
- You need 1 scoop of collagen.
- Prepare of Water.
This Carrot Cake Baked Oatmeal is packed with healthy carrots and pops of sweetness from raisins and a cheesecake-inspired topping. Serve the Carrot Cake Baked Oatmeal immediately, or divide into single portions and refrigerate until you're ready to eat. I like to pour a little cold milk over my hot. Carrot Cake Granola, Carrot Cake Stovetop Oatmeal and these Carrot Cake Baked Oatmeal muffins.
Carrot cake batter oatmeal instructions
- Shred and chop produce. Place in tall bowl. Add cinnamon to taste. Add 3/4 cup water microwave for 2.5 minutes remove and stir. Microwave for another 2 minutes..
- Stir again. Add protein. Stir some more. Add water for thinner consistency. Microwave again if needed. Add collagen. Stir. Top with coconut oil, nuts, nutmeg, whatever you want! Tastes like carrot cake batter!.
This baked oatmeal has all those classic flavors of carrot cake that you can enjoy for a wholesome breakfast instead. The best part is, it's gluten free, refined sugar free and full of fiber and healthy fats. This carrot cake baked oatmeal is a healthy, breakfast twist on a classic dessert. This recipe is also vegan and absolutely delicious. I have a problem with turning desserts into healthy breakfasts.