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Carrot Cake Baked Oats
Carrot Cake Baked Oats
Carrot Cake Baked Oats
2 cups of rolled oats
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
1 3/4 cups of almond milk (or your preferred non-dairy milk)
2 scoops of vanilla-flavored Matakana Superfoods Protein
1 large banana
1/4 cup of pure maple syrup
2 teaspoons of pure vanilla extract
3/4 cup of shredded carrots (grated like cheese)
1/2 cup of chopped walnuts
  1. Start by heating your oven to 180°C (356°F) and lightly greasing a small oven-proof dish.
  2. Take a sizable bowl and combine the oats, protein powder, baking powder, cinnamon, and salt.
  3. In a separate bowl, mash the banana thoroughly. Mix in the almond milk, maple syrup, and vanilla extract, blending well.
  4. Fold in the shredded carrots and half of the walnuts into the banana mixture.
  5. Gradually merge the banana mixture with the oat mixture, stirring until they are just blended.
  6. Transfer the combined mixture into the prepared baking dish, pressing down to ensure the oats are fully immersed.
  7. Bake the dish in the preheated oven for about 40 to 45 minutes, or until the top turns a light golden brown.
  8. After baking, allow the dish to cool for about 5 minutes.
  9. Serve warm, optionally garnishing with Greek yogurt and additional walnuts on top.