Breakfast Oat Carrot Cake

Ingredients

Metric

80 g ~ 2 small carrots
60 g oat flakes (quick oats)
40 g shredded coconut
30 g ~ 2 tbsp nut butter | almond or cashew
½ tsp cinnamon powder
⅛ tsp ground nutmeg

Yogurt Topping:
100 ml plain yogurt | soy, cashew or coconut
1 tbsp agave or maple syrup
2 tbsp shredded coconut

US

3 oz ~ 2 small carrots
½ cup oat flakes (quick oats)
½ cup shredded coconut
2 tbsp nut butter | almond or cashew
½ tsp cinnamon powder
⅛ tsp ground nutmeg

Yogurt Topping:
3 oz plain yogurt | soy, cashew or coconut
1 tbsp agave or maple syrup
2 tbsp shredded coconut

MAKES2 portions

PREP TIME10 minutes

COOKING TIME-

TOTAL TIME10 minutes

Step by Step

Steps

1Peel and grate the carrots on a small grater over a mixing bowl.

2Add oat flakes, shredded coconut, nut butter, cinnamon and nutmeg.

3Mix to combine until dough-like using a spoon or your hands.

4Transfer the mix to a piece of baking paper then shape into a rectangle using a knife.

5Cut in two for two portions.

6Place each portion on a plate.

7Make the topping by mixing yogurt and syrup together. Tip: If you are using flavored yogurt, you can skip the syrup. Spread the yogurt topping on top of each carrot cake piece.