Carrot Cake Breakfast Bake

Ok, I’m slightly obsessed with this new breakfast dish! I scrolled on Instagram, was stopped by a Reel that showed it, so I had to try it.

And as always, I had to make it my own - so here’s my rendition of it:

* 1/3 c oat flour (I pulverized GF Sprouted oats)
* 1 scoop vanilla protein power (I used Vegan Vanilla Shakeology)
* 1/2 tsp baking soda
* Nutmeg (I don’t measure)
* Cinnamon (go for it!)
* Ginger (go easy)
* 1/8 tsp Himalayan Salt (I didn’t measure, but just in case)
* 2/3 c Unsweetened Almond Milk
* 1/3 c egg whites
* 1 tsp Vanilla Extra
* 1 small carrot, grated
* 1/2 small zucchini, grated (adds volume)

Preheat oven to 375*. Mix all ingredients together, pour into a greased Ramekin. Heat for 20-25 mins, until nicely browned and moist in center (use toothpick to check - use an Ove-Glove - the dish will be FIRE).

Take out , let cool.

TOPPING:
* 2 tbsp Two-Good Vanilla Yogurt
* 1/2 tsp Monk Fruit Sweetener (don’t really need it)
* Sprinkle of Cinnamon
* 1 tbsp chopped pecans
* Drizzle of Agave or Raw Maple Syrup

Whisk together and glaze the top of the Carrot Cake Bake and top with bananas and enjoy! 

Macro count:
34g P; 15 g F; 45g C
(Includes topping)

If you are a visual person - I shared how I made it on an Instagram Reel!

If you try it, let me know! Tag me on Instagram or comment here and share how obsessed you are!