Oats have a rep for being boring but not mine!
I played around with different plant protein flavours and fruit to make my baked oats more fun and also balanced with the cashew frosting which is so easy to make & adds healthy fats to balance out the carbs in the oats and protein for a well balanced breakfast. You can even use this as a treat and make it sweeter, plus the sweetness comes from natural sources that also contain fiber.
Recipe (serves 2 & a bit)
-1 large ripe banana
-75g quick oats
-50g plant protein (I used fermented pea protein-salted caramel flavour)
-5 medjool dates, soaked
-1 carrot, grated (I like to sneak veg into my baked oats, you won’t notice it!)
-7g coconut sugar
-200ml water/milk of choice
optional: turmeric
**note: whey protein cannot be subbed as its less absorbent than plant versions
Cashew Frosting
-55g cashews, soaked for 4 hours at least
-80ml water
-10g protein (I used same flavour)
-honey/maple syrup
Directions
-Soak the cashews for a few hours & the dates for 10mins then drain
-Mix the dry ingredient for the oats and add in the mashed banana or blend it with the water first then chop the dates and add these in too along with the water
-Bake in the oven at 150c fan for 20-22min until golden and firm
-Blend the drained cashews with fresh water & liquid sweetener until smooth then stir in the protein powder, adjust as desired & add turmeric if you like, I do this to add anti-inflammatory compounds then spread on the oats and serve or keep refrigerated for the next morning
