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Recipe: Carrot Cake Stove-Top Protein Oats

Post-Easter, post-carrot cake – I’m now just trying to find places to put the left over carrots.

Carrots are one of those vegetables that I’ll eat if it’s on a platter at a party, but I don’t necessarily go out of my way to buy them often. Pre-carrot cake, I used some for waffles. You can check that post out here. Post-carrot cake, I used them for protein oats.

I’ve put them in my salads, but I’m almost carrot-ed out if I’m going to be honest.

This recipe was super easy because I could use my protein oat recipe as a base. The difference – I made them stove top.

What You’ll Need

  • 1/2 cup rolled oats
  • 2/3 cup of almond milk (or other milk option)
  • 1/2 scoop of basic protein flavor (I used salted caramel)
  • 10g of walnuts
  • 40g of Julienne carrots
  • cinnamon
  • vanilla extract
  • food processor

Directions

1.On medium heat, in a small pot warm up milk and whisk in protein powder. The protein may appear a bit clumpy, but I promise it will blend in as other ingredients are added.

2. In a food processor, chop up carrots and walnuts until coarse. Add to milk and protein mixture.

3. Lower heat so the mixture isn’t boiling.

4. Stir in a serving of rolled oats, turn off heat and let sit.

5. Optional: mix in cinnamon and vanilla extract to taste

6. Optional: top with other fruit


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