Ingredients checklist
Use our checklist to tick off each ingredient in preparation for cooking.
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 in preparation for cooking.
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)
