The Best Bowl Ever of Carrot Cake Oatmeal

• Vegan
• Gluten free

• Produce

  • 2 tbsp Carrots
  • 1 tbsp Raisins, organic

• Canned Goods

  • 1 scoop Vanilla protein powder

• Condiments

  • 1 tbsp Coconut butter

• Pasta & Grains

  • 1/4 cup Fashion quaker oats, old

• Baking & Spices

  • 1 tsp Cinnamon

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1 tbsp Coconut, unsweetened
  • 1/2 tbsp Pecans

• Liquids

  • 1 1/2 cups Water

Found on pancakewarriors.com

Description

Ingredients

• ¼ cup old fashion Quaker® Oats (or certified GF oats if GF)
• 1 tbs. chia seeds
• 1½ cups water
• 1 scoop vanilla protein powder (I used a vegan protein)
• 1 tsp. cinnamon
• 2-3 tbs. shredded carrots
• 1 tbs. unsweetened shredded coconut
• 1 tbs. organic raisins
• ½ tbs. chopped pecans
• 1 tbs. coconut butter
• ¼ tsp. maple syrup.

Directions

• In a large bowl, combine the oats, chia seeds and cinnamon with 1 cup water. Stir well immediately to make sure chia seeds are distributed and dont clump.
• Microwave for 2 minutes.
• Carefully remove from the microwave and stir in protein powder and additional water as needed.
• Once fully combined, add the shredded carrots and shredded coconut and stir.
• Top with raisins and chopped pecans.
• Make the maple coconut frosting by first making sure the coconut butter is runny (you may need to microwave it for 15-20 seconds and stir it well). Add ½ tbs. to a bowl and combine it with maple syrup. Stir. Then add the remaining ½ tbs. of coconut butter. Distribute with spoon over oats (carefully making the swirl pattern).
• Serve hot!