This high-protein, low-sugar baked Morning Carrot Cake Oats is a must-save recipe. Packed with multiple forms of protein, healthy fats, and sugars, you won’t want to start your day any other way! Finish it off with an ultra-light and creamy whipped yogurt and cream cheese topping that just seals the deal! Let’s get out of bed and start baking!
Morning Carrot Cake Oats- Key Ingredients.
This is a super simple, easy-to-make recipe that you won’t want to stop making. Here’s a rundown of the key players in this one.
Banana – A really important ingredient. You want to make sure that they are as soft and ripe as possible. The more sugar that’s developed, the sweeter and softer your cake is going to be!
Rolled/Quick Oats – A must-have baking ingredient. As they cook and soften, and cling together helping thicken the batter. Wouldn’t be a “breakfast cake” without them!
Protein Powder – I always want to make sure that I’m getting as much protein as I can in the mornings. Adding a scoop to your baked goods is a fantastic way to jump-start each day!
Greek Yogurt – Anyone who’s been on this site before knows that I am a Greek yogurt fanatic. It adds a touch of tang and creaminess to the topping that just takes this recipe exactly where it needs to go!
Morning Carrot Cake Oats – Just Sweet Enough.
One of the things that I love about this recipe is its dialed back sweetness. Where it’s meant to be enjoyed in the morning, the softer, more natural sugars keep it well balanced.
The ripe banana and maple syrup are the main contributors of sugar, both super gentle ingredients that also go incredibly well together.
The icing itself isn’t very sweet. Just a touch of maple syrup and vanilla are enough to make it feel like you’re indulging when in reality you’re enjoying something far lighter!
Making the perfect Whipped Topping.
The topping for these Morning Carrot Cake Oats isn’t just super tasty; it’s super easy to make. All you need is:
- Greek Yogurt
- Light Cream Cheese
- Vanilla
- Maple Syrup
A great tip to get super creamy frosting every time is to let your cream cheese come to room temp before you beat it. Not only is it going to be easier on your mixer, it’s going to cut your cooking time down and give you a more airy, light, and creamy end product.
Other recipes to check out!
If you liked the sound of these Morning Carrot Cake Oats, here are a few other recipes to check out!
Easy Blueberry Breakfast Cookies
Morning Carrot Cake Oats
Print RecipeIngredients
- 2 medium Ripe Bananas Mashed with a fork
- 2 1/2 cups Oats Rolled or quick
- 1 scoop Protein Powder Vanilla
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Baking Powder
- 1 medium Carrot Grated
- 1/4 cup Pecans Chopped
- 2 tbs Maple Syrup or Honey
- 2 cups Milk
For the Frosting
- 1 1/2 cups Greek Yogurt
- 1/2 block Light Cream Cheese
- 1 tsp Vanilla
- 1 tbs Maple Syrup
- 1/4 cup Pecans Chopped
Instructions
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Heat your oven to 350°F.
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With a fork, mash up 2 ripe bananas. Once nice and mashed up, add in 2 ½ cups of rolled oats, 1 scoop of protein powder, 2 tsp of cinnamon, ½ tsp nutmeg, 1 tsp baking powder, 1 medium grated carrot, ¼ cup of pecans, 2 tbsp of maple syrup, and 2 cups of milk.
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With a wooden spoon or spatula, give it all a good mix so all ingredients are evenly distributed. Place in a 9×9 baking pan and bake for 40 min.
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While your oats are baking, place 1 ½ cups of Greek yogurt, ½ a block of light cream cheese, 1 tsp of vanilla, 1 tbsp of syrup into a large bowl. With an electric mixer, beat your ingredients together until fully mixed, airy, and light.
-
Remove your oats from the oven and allow them to fully cool. Once cooled, evenly spread your whipped topping and sprinkle ¼ cup of chopped pecans and enjoy!
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January 20, 2024 at 02:45AM
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Morning Carrot Cake Oats - Andy's East Coast Kitchen
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