This breakfast was carrot cake baked oatmeal. I’m still obsessed. I topped it with a “cheesecake” whip, shredded carrots, and white chocolate cake batter nut butter by youfreshnaturals. I am officially in lust with the creator of youfreshnaturals for making this nut butter. Don’t tell him ️ Shhh. #tastebudsexytime
- 1/2 cup raw old fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 2 TBSP sugar free maple syrup
- 1 egg white
- 1 TBSP coconut flour
- 1 TBSP chopped pecans
- 1/4 cup shredded carrot
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/2 tsp baking powder
- 1 stevia packet
Preheat the oven to 375 F. Mix all of the ingredients. Pour into an oven-safe bowl or ramekin sprayed with nonstick spray. Bake at 375 F for 30 minutes.
To make the cheesecake whip on top, use a handblender to blend 1/3 cup lowfat cottage cheese, 1 TBSP vanilla whey protein, 1/2 TBSP coconut flour, 1/2 tsp vanilla extract, and 1 stevia packet.
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