This Healthy Carrot Cake Oatmeal Changed My Breakfast Game!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

Preheat the oven to 350°F.

Grease a 9x9 baking pan (or an 8x8 pan, increasing cooking time by 10 minutes).

In a medium to large bowl, add wet ingredients: 1 large egg, 1 cup milk, 1/2 cup freshly squeezed orange juice, and 1/4 cup pure maple syrup.

Melt and optionally brown 2 tablespoons of butter, then add to the bowl.

Whisk all wet ingredients together.

Add 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt to the bowl and whisk until combined.

Add 1 1/2 cups sprouted oats, 1/2 cup almond flour, 1/4 cup ground flax seed, and 1 cup shredded carrots to the bowl and mix well.

Add 3 servings of collagen powder (or 1 serving of vanilla protein powder) and mix through.

Transfer the mixture to the greased baking pan and smooth it out evenly.

Bake at 350°F for 30 to 35 minutes, or until a toothpick comes out clean.

Toast 1/4 cup chopped pecans and 1/4 cup unsweetened shredded coconut on low heat for 4 to 5 minutes, stirring to prevent burning.

For the frosting, blend 1 cup cottage cheese (or 3/4 cup Greek yogurt and 1/4 cup cream cheese) with 1 tablespoon maple syrup, 1 teaspoon vanilla, and a dash of cinnamon until smooth, about 2 minutes.

Spread the frosting evenly over the cooled baked oatmeal.

Sprinkle the toasted pecans and coconut over the frosting.

Refrigerate for a few hours before consuming, or enjoy immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens