Take full advantage of the versatility of mighty oats! Here we have a carrot cake with pecan nuts and grated carrot base, topped with a cream cheese, Greek yogurt and Big Whey based ‘icing’  Better than the real thing? We think so!

INGREDIENTS: 

  • 2 cups Semi-Skimmed Milk
  •  300g Greek Yoghurt 0% Fat
  • 200g Jumbo Whole Rolled Oats
  • 1 cup loosely packed Raisins
  • 2 large Free Range Chicken Eggs
  •  2 medium, whole Carrots
  • 100g Light Cream Cheese
  • 3 servings Big Whey Vanilla
  • 1 whole Lime
  • 60g Maple Syrup
  • ½ cup of halves Pecan Nuts
  • 2 teaspoon(s) Mixed Spice
  • 1 teaspoon(s) Baking Powder

METHOD:

Preheat the oven to 180C. In a large bowl, combine the dry ingredients; oats, 1 grated carrot, mixed spice, pecan nuts, raisins and baking powder. Mix well.

Whisk together milk, eggs and maple syrup, then add to the dry ingredients - mixing well. Pour this into an oven proof tin and bake for 25-30mins until cooked through and browning on top.

As the oat mixture bakes, prepare the topping in a bowl, combining 100g light cream cheese, 300g Greek yoghurt, 3 scoops Big whey, then the juice and zest of a lime. Whip together really well to create the ‘icing’.

When the base has cooked, allow to cool a little before topping with the ‘icing’ mixture and cutting into 6 portions. This can be served immediately or boxed up and stored in the fridge for breakfast or a tasty snack on the go!

MACROS:  478 Kcal | 30g Protein | 55g Carb | 15g Fat