[fusion_text]Woah, hold the phone, is this really a carrot cake for breakfast?!?
Yes, yes it is, and you better believe it……its gooooood! But panic not, this alternative take on the classic pre-morning-workout baked oats is both healthy, and full of all those essential macros to get you through your entire gym session.
Combining low GI carbohydrates from the oats and carrot with higher GI carbs from the raisins and prunes, this moist and utterly delicious monster meal will deliver some instant sugar to start you off, with the slow release of the rest over your whole workout.
The recipe is best made the night before and eaten cold for breakfast with a generous dollop of natural yoghurt.
(Optional) A few hours before tackling the rest of the recipe, pop the raisins in a small container with 50ml of water and leave to soak. This will make them nice and plump and take the moist-factor of the cake to another dimension.
- Pre-heat your oven to 200°C (180°C for fan assisted)
- Get the egg, almond milk, protein powder, baking powder, salt, sweetener and cinnamon into a mixing bowl and whisk it up until completely blended.
- Grate your carrot then add it along with the oats, raisins, prunes and coconut to your blended mix.
- Transfer the combined ingredients to a small greased loaf tin (the mix should be a couple of inches deep in the tin).
- Whack it in the oven for 25-30mins until it is golden brown on top with a spongey feel when pressed.
- Remove it from the oven and allow it to cool before removing it from the tin. At this point I recommend leaving the room or you may be in danger of losing control and demolishing it there and then.
- Once it has cooled right down, wrap it and stick it in the fridge ready for breakfast the next day.
- Serve up your carrot cake baked oats with the natural yoghurt and a sprinkling of cinnamon.
*Macros information refers to the recipe making a single serving