You asked for it, so here it is!
I think adding some raisins and walnuts would be a nice addition, however I left them out of the recipe because it seems like I am in the minority for adding raisins specifically.
Add them if you want.
53g C | 23g P | 14g F
· 3 cups (240 g) old fashioned oats
· 2 scoops (60 g) vanilla protein powder
· 1 tsp (4 g) baking powder
· 4 large (340 g) carrots grated
· 2 tbsp (42 g) syrup
· 1 tbsp (14 g) butter
· 10 tbsp (150 g) liquid egg whites or 2 whole eggs
· 2½ cups (600 g) 2% milk version of your choice
· 1 tsp (3 g) ground ginger
· 2 tsp (6 g) cinnamon
· 1 tsp (3 g) nutmeg
· ¼ cup (48 g) brown sugar
FOR THE FROSTING
· 4 oz (100 g) cream cheese
· ½ cup (100 g) plain nonfat Greek yogurt
· 1 tbsp (12 g) splenda
FOR THE BREAKFAST OATMEAL BAKE
1. Preheat your oven to 350°F.
2. In a large bowl, mix together the oats, protein powder, spices and baking powder.
3. Wash and shred/grate your carrots into small pieces. I use the small shredding side of my cheese grater for this. Sprinkle the brown sugar over the carrots and mix.
4. In the bowl with the carrots, add the butter, egg whites, syrup, milk. Pour in the dry ingredients and mix to combine.
5. Spray a 13"x9" pan with oil and add the oat mixture. Spread evenly.
6. Bake for 30-35 minutes or until the center is soild.
FOR THE FROSTING
1. Melt the cream cheese and mix in the yogurt and splenda.
2. Place into a ziplock bag (or piping bag) and set aside.
1. This recipe makes 6 servings.
2. Cut the oatmeal into 6 equal pieces.
3. Once the oatmeal bake has cooled a bit, top with the frosting.
4. I frost my oatmeal the day I cook it, it is probably better to keep your frosting in the fridge and frost the day of eating but it doesn't make a huge difference.