[et_pb_section fb_built=”1″ _builder_version=”4.6.6″ _module_preset=”default” module_alignment=”center” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false”][et_pb_row _builder_version=”4.6.6″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” hover_enabled=”0″ sticky_enabled=”0″]

Carrot Cake Oats

The taste of carrot cake in a delicious bowl of oats!

Make sure the oats are thick and add some yoghurt to make it creamy.

No ratings yet

Print recipe Pin recipe

Cooking time 5

Total time 5

course Breakfast

cuisine American

servings persons

calories 379 kcal

Equipment

Microwave/stove

ingredients

100 g oats
4 medium carrots (shredded)
300 ml milk
1 tsp vanilla extract
1 tbsp agave syrup
100 g yoghurt
15 pecan nuts (optional)
30 g protein powder (optional)

instructions

Grate the carrots
Place all ingredients except the yogurt in a saucepan or microwave until it is the consistency you want.
Put it in a bowl and add the yogurt.

notes

Vegan: use plant-based milk and yoghurt.

Seasoning: does not apply.

Nutrition

Sugar: 16.3gFiber: 8.1gCalories: 379kcalSaturated Fat: 2.6gFat: 6.5gProtein: 14.8gCarbohydrates: 64.5g

course Breakfast

cuisine American

keyword Carrot cake, Carrot oats, Oatmeal, Oats

Have you tried this recipe?Share in on Instagram and tag @eva.koper!

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]