Early Spring baking is all about carrots for me. It's one of my favorite flavors of the season. I have been meaning to make carrot cake baked oats for a while. If you like carrot cake too, you should give this a try!
GF Baked Oats
I have to admit, I'm a late bloomer when it comes to baked oats. I even got off to a late start with overnight oats. If I had to pick one, I think I would choose baked oats. It literally feels like you are having cake for breakfast, but it's healthy!
Here are some must-haves for me in my baked/overnight oats:
- protein powder- living la vida dairy-free definitely has its challenges and I'm at a point in my life when I need to keep up with my protein. So I add protein powder/collagen whenever possible.
- fat- if I don't add flaxseed, I like to add coconut flakes. Without the fat, I'll be hungry within a couple of hours and that's not fun when you have to teach all morning.
Here are the details you need to make carrot cake baked oats at home!
Ingredients
1 cup GF oats
3/4 cup grated carrots
3/4 cup dairy-free milk
1 egg
1 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt
1 tbsp honey
1 scoop Nakked Nutrition protein powder
1/8 cup coconut flakes
1/8 cup walnuts
Preheat oven to 375 F. Combine the dry and wet ingredients in a blender. Blend until smooth. Pour into ramekins. I used the 3.5-inch ramekins. This mix is enough for 3 ramekins. Bake at 375 F for about 25 min. Allow cooling. I recommend topping with cream cheese and sprinkling shredded carrots on top. You can mix in some protein powder or collagen with your cream cheese for extra nutrition.
Here are the nutrition facts for this yummy breakfast. I find that the small ramekins make for the perfect portion size. It is equally delicious without the cream cheese frosting layer
Will you be trying this breakfast? Let me know if you do!
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