Carrot Cake Baked Oatmeal

These veggie- and protein-packed oatmeal squares can be stored for up to five days in the fridge, so bake in advance for an on-the-go breakfast or post-workout snack. The recipe is very adaptable, so use any fruit, nuts and spices that you’d like! You could even substitute grated zucchini for the carrots.

Recipe:
Serves 6

2 cups rolled oats
½ cup chopped walnuts
¼ cup raisins
2 scoops INVIGOR8 French Vanilla
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
¼ tsp salt
2 cups grated carrot
2 ¼ cup milk
1 egg
1 tsp vanilla extract
Yogurt and maple syrup for topping (optional)

Preheat oven to 350º F. Grease an 11x7 or 9x9 baking dish with coconut oil.

In a large bowl, mix together the oats, walnuts, raisins, INVIGOR8 shake powder, cinnamon, ginger, baking powder and salt.

In a separate small bowl, whisk together the carrot, milk, egg and vanilla. Pour wet ingredients into the dry ingredients and mix to combine.

Pour the batter into the baking dish and bake for 45 minutes, or until the center is set (this will vary depending on the size of your baking dish). Allow it to cool, then cut into 12 squares.

Serve warm and top with yogurt and maple syrup, if desired. Store in an airtight container in the fridge for up to 5 days.