Baked Carrot Cake Oats

Serves: 6
Prep Time: 15 minutes / Cooking Time: 20 minutes                                                                                 

INGREDIENTS

• 2 cups rolled oats
• 1 cup protein powder of choice (plain or vanilla flavour)
• 8 tbs chia seeds
• 2 tbs mesquite power* optional
• 2 tbs lucuma powder* optional
• 5 tsp cinnamon
• 1 tsp nutmeg
• 5 tsp ginger
• 3 medium carrots, grated
• 5 cups almond milk (or other milk alternative)

METHOD

1. Preheat oven to 180 degrees.
2. Mix all the dry ingredients in a bowl then add the wet ingredients.
3. Pour mixture into a lined baking tray (lasagne dish sized) and press the mixture down with the back of a spoon.
4. Bake in the oven until cooked & set – roughly 20-25 mins. It should start to brown on top a little.
5. Allow to cool then slice into 6 serves.
6. Leftovers will keep in the fridge for a few days or you can freeze it.
7. This recipe is best eaten hot (or warmed in the microwave) and topped with a large spoon of coconut or Greek yoghurt!

Recipe by:  Leanne Ward