Ingredients checklist
Use our checklist to tick off each ingredient.
300g Oat Pantry Carrot Cake Porridge
5 tsp baking powder
550ml plant milk
250g unsweetened applesauce
80g plain plant based yoghurt
1 tsp (to taste) keto icing sugar (e.g pure via icing sugar alternative)
10g chopped walnuts
10g chopped pecans
15g raisins
1 scoop plant based yoghurt (optional)
Method 1 - Baked Oats
01.
Preheat the oven to 160°C (fan) or 180°C conventional. In a large mixing bowl combine the Carrot Cake Porridge with baking powder and mix well. Pour in the plant milk and unsweetened applesauce and combine. Grease a large baking dish and pour in the mixture. Bake for 55-60 minutes, checking after 45 minutes. Note that when the top is golden and a toothpick comes out clean it’s ready.
Method 2 - Icing
01.
Mix together the plant based yoghurt and keto icing sugar in a bowl, then transfer to a piping bag or use a spoon to drizzle on a zigzag.
Method 3 - Toppings
01.
Then sprinkle chopped walnuts, pecans and raisins and slice into 6-8 servings and enjoy immediately with an optional scoop of plant based yoghurt.
Tips & Notes
The ideal breakfast meal prep, slice it up and enjoy it throughout the week or perfect served at a family and friends breakfast.
The Result
Core ingredient
Carrot Cake Porridge 400g
View product
Ingredients checklist
Use our checklist to tick off each ingredient.
300g Oat Pantry Carrot Cake Porridge
5 tsp baking powder
550ml plant milk
250g unsweetened applesauce
80g plain plant based yoghurt
1 tsp (to taste) keto icing sugar (e.g pure via icing sugar alternative)
10g chopped walnuts
10g chopped pecans
15g raisins
1 scoop plant based yoghurt (optional)
