This is an oldie but goodie. I made it this time last year actually because what’s a more appropriate time of year for carrot cake?? I haven’t been eating grains since February but I tried adding oatmeal back in last week and it didn’t work out so well. So I miss my proatmeal…but maybe I’ll try again at another time. It seems I have almost figured out my issues!
Other than this breakfast being chock full of protein from whey protein powder (back in the day when I ate whey…you can of course use whatever you prefer), it’s also chock full of nutrients from carrots!
When I post old recipes sometimes it’s hard to find what I actually put in them. My Fitness Pal has 40 pages of recipes I’ve created and it does not have a search feature (they really should work on that). So I went back to look for it and I didn’t actually create a recipe for it in the app. However, I looked at the date the photos were taken, went to that day in my food diary and wa-la! Found the ingredients. Lucky me. Yes, I’m a freak.
With a pretty even carbs-protein ratio this makes a pretty good pre-workout breakfast!
Carrot Cake Protein Oatmeal
- 1/2 cup quick oats or rolled oats gluten free
- 1 scoop vanilla protein powder plant-based
- 1/2 cup grated carrots or chopped finely
- 1/2 cup almond milk unsweetened, or other plant-based milk of choice
- 1/2 tsp cinnamon
- 1/2 oz pecans chopped (optional topping)
For Quick Oats
Mix oats with milk and carrots and microwave for 1-2 minutes
Stir in protein powder, add a little more milk if it's too thick
Top with pecans and cinnamon
For Overnight Oats
Stir together oats, cinnamon and protein powder in an 8oz mason jar
Add grated carrots and pour milk in (jar should be almost full)
Place lid on and shake vigorously. You may need to stir it up too if this doesn't fully mix it up.
Add the pecans and refrigerate overnight or for at least 4 hours. Microwave for 2 minutes before serving.