NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Rolled oats

0.75 scoop Vanilla protein powder

0.75 cup Nonfat Greek yogurt

0.5 cup Shredded carrots

1 large Egg

0.25 ounce Walnuts

0.5 teaspoon Ground cinnamon

0.25 teaspoon Ground ginger

0.25 teaspoon Baking powder

0.13 teaspoon Sea salt

1 teaspoon Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish.

• 2

  Place the rolled oats into a blender and pulse until they reach a fine, flour-like consistency.

• 3

  In a mixing bowl, whisk together the oat flour, vanilla protein powder, ground cinnamon, ground ginger, baking powder, and sea salt.

• 4

  Add 0.25 cup of the Greek yogurt, the egg, vanilla extract, and shredded carrots to the dry ingredients, stirring until a thick batter forms.

• 5

  Roughly chop the walnuts and fold them into the batter, then transfer the mixture into the prepared baking dish.

• 6

  Bake for 20 to 25 minutes, or until the center is set and a toothpick comes out clean.

• 7

  While the cake bakes, mix the remaining 0.5 cup of Greek yogurt with a drop of vanilla extract to create the frosting.

• 8

  Allow the cake to cool slightly before spreading the yogurt frosting over the top and serving warm.