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 almond or cashew butter
½ tsp cinnamon powder
⅛ tsp ground nutmeg
Yogurt Topping:
100 ml plain or coconut yogurt
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 almond or cashew butter
½ tsp cinnamon powder
⅛ tsp ground nutmeg
Yogurt Topping:
3 oz plain or coconut yogurt
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.
8Sprinkle with shredded coconut.
Nutritional Info
Makes 2 portions
420 Calories per portion
12g protein
40g carbohydrates
7g fiber
25g fat
420 Calories per portion
12g protein
40g carbohydrates
7g fiber
25g fat
High in Vitamins B2, A, E
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
