Carrot Cake Protein Baked Oats
Carrot Cake Protein Baked Oats is a dietician-designed breakfast built around rolled oats, vanilla protein powder and eggs. It's made for GLP-1 medication users managing constipation, with protein kept high and portions sized for a smaller appetite.
Ingredients
- 2 cups rolled oats
- 60 g vanilla protein powder
- 2 piece eggs
- 300 ml reduced-fat milk
- 250 g reduced-fat Greek yoghurt
- 2 piece medium carrots — grated
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 1 tsp baking powder
- 1 tsp vanilla
- 30 g chopped walnuts
- 30 g sultanas optional
- 100 g light cream cheese
- 80 g Greek yoghurt
- 1 tsp maple syrup
Instructions
- Preheat oven to 180°C.
- Combine oats, protein powder, baking powder and spices.
- In another bowl whisk eggs, milk, yoghurt and vanilla.
- Mix wet into dry ingredients.
- Fold through carrot, chia, flaxseed, walnuts and sultanas.
- Pour into a lined baking dish.
- Bake 35 minutes.
- Cool completely.
- Mix topping ingredients together.
- Spread over baked oats before slicing.
- Store refrigerated for up to 5 days.
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