Choc Carrot Cake Baked Oats

Breakfast! This is the Easter edition of my brekkie cakes, Chocolate Carrot Cake Baked Oats. It’s protein-packed, perfect for meal prep and insanely delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C and line a square (24cm x 24cm) baking tray.

Step 2

Place the rolled oats, cacao powder, cinnamon, chocolate protein powder, baking powder and salt into the food processor. Process until fine.

Step 3

In a large bowl, mash together the banana and diced dates. Mix in the vanilla, grated carrots and soy milk. Add the dry ingredient blend and mix well.

Step 4

Pour into the lined baking tray and bake in the oven for 40 minutes, or until the top has browned and a skewer comes out clean. Remove from the oven, allow to cool for 20 minutes and slice into 4.

Step 5

Place all the vanilla cinnamon cream ingredients into the food processor and blend until smooth.

Step 6

Carefully place half (2 pieces) of the baked oats into the bottom of a container and top with half the vanilla cream. Repeat for the other half of the ingredients. Top with carrot ribbons and dust over cacao powder. Set in the fridge for 3 hours.

Step 7

Slice and enjoy! Store in the fridge for 4-5 days.