this is so perfect to make ahead!! serve warm or cold. use this recipe as a base and change it up however you like with different flavors.

Carrot Cake Baked Oats

with protein icing

servings: 6
time: 40-45 mins
30 Day Approved

Ingredients

Baked Oats

2 cups oats
1 tsp baking powder
1 large carrot, grated (or use pre-shredded about 1/3-1/2 cup)
1/4 cup chopped dates (or dried cranberries)
1/4 cup chopped walnuts (or pumpkin seeds)
2 tbsp chia seeds
2 tsp cinnamon
1/2 tsp nutmeg
dash of salt
2 cups almond milk
1/4 cup almond butter
1/4 cup maple syrup
2 tsp vanilla extract

Icing

4 scoops Arbonne vanilla protein powder (or 2 servings other vegan vanilla protein)
1/4 cup almond milk (to start)
1 tbsp coconut sugar or agave or honey (or more to taste)

Directions

Preheat oven to 400˚ f.
Choose your glass baking dish (7x10 or 8x8) and lightly grease with coconut or avocado oil cooking spray.
Put ALL baked oats ingredients into the pan (yup! no bowl needed) and gently mix together until all combined and almond butter is evenly dispersed.
Bake in oven for about 35 minutes.
While baking, make your icing. Place protein powder in a bowl, and add almond milk (or water). Begin to stir and SLOWLY add a little more milk or water as needed until thick and smooth and all protein powder is dissolved.
When oats are done baking, let cool for 10/15 minutes. Spread icing over top and sprinkle with extra walnuts or seeds, extra carrot shreds, light coating of cinnamon, and/or light drizzle of honey.

Note: I didn’t have walnuts or cranberries, so I used chopped dates and pumpkin seeds instead. Came out great!!

Another note: If you’re used to eating sugary cereals, pastries, muffins, or other white flour/sweet based breakfast foods, this may not have that sweetness you crave. Your taste buds will shift the more you watch your sugar intake! And I promise you’ll have more energy and a healthier gut once you remove that type of food from your mornings. Nonetheless, if you’re just getting started on that journey - I would add more maple syrup or also stir in some coconut sugar to the oats and for sure top your icing layer with drizzled honey or agave.

A final note: I recommend making this ahead of time or on the weekend so that you have it ready to go for quick easy mornings for the week! Serve warm or cool. Store sealed in the fridge up to 5 days. You also can make and save the icing separately, warm up the carrot cake oats for 10/20 seconds in the microwave, and add topping after.

Hope you guys love this! Let me know any variations you make or feedback you have. =)

Carrot Cake Baked Oats