carrot cake oats
Carrot cake for breakfast? When it tastes this good and keeps you feeling energised and satisfied until lunch, well of course! This take of the classic oatmeal is an excellent way to start the day. By including additional protein and healthy fats, it will help to modulate your blood sugar throughout the rest of your day. So I guess you really can have your cake and eat it too!
Ingredients
Serves 1
1/2 cup of rolled oats
1 tbsp of chia seeds
1 tbsp of unflavoured collagen powder
1 -2 tbsp of finely grated carrot
1 banana, sliced
Pinch of ground ginger
Pinch of cinnamon powder
1/2 cup of unsweetened almond milk
1/2 cup of hot water
1 tbsp of hulled tahini
1/4 cup of walnuts or pecans, roughly chopped
1 tsp of honey (optional)
Method
Finely grate carrot and set to one side (tip: try using a food processor to save on time and mess).
Add oats, milk and hot water to a saucepan and bring to a low simmer.
Add the carrots, chia seeds and collagen powder to the saucepan and cook until almost all milk has been absorbed.
Add half of the sliced banana to the saucepan, stirring until it softens and melts through.
Remove from the heat and stir through ginger and cinnamon.
To serve, top with remaining banana, nuts and a drizzling of tahini and honey.
notes
You can replace the collagen powder for a natural or vanilla flavoured protein powder; however, this may change the taste and consistency.
You can also stir through 1-2 egg whites in place of the collagen powder. This will increase the protein content while adding more sweetness.
You may need to adjust the amount of milk added depending on the size and moisture content of the banana and carrot.
No tahini? Simple swap to an all-natural peanut or almond butter.