CARROTCAKE BAKED OATS WITH GINGER LEMON FROSTING

CARROTCAKE BAKED OATS WITH GINGER LEMON FROSTING

⏱ Working time: 30 minutes
⏱ Baking time: 35-40 minutes
🍽 Servings: 2
📈 Level of difficulty: Easy
🌱 Vegan
💛 Classic 

BAKED OATS

INGREDIENTS

  • 100 g ripe banana
  • 150 g tender / fine rolled oats
  • 1 tsp cream of tartar baking powder
  • 1/2 teaspoon Ceylon cinnamon
  • 15 g ground hazelnuts
  • 1 pinch of salt
  • 45 g vegan protein powder (e.g. vanilla / hazelnut) or 100 g more banana, 100 g quark and omit the water
  • 1 carrot, finely grated (approx. 150 g)
  • 300 ml hazelnut drink
  • 15 ml Ginger Shot Classic
  • 200 ml water
  • 3 g coconut oil for the mold

PREPARATION

Preheat the oven to 160 °C fan. Finely grate the carrot and mash the banana with a fork. Then add the rolled oats, banana, carrot, spices, nuts, protein powder and hazelnut drink, Ginger Shotwater and baking powder in a bowl to form a smooth dough. Leave the mixture to stand for about 10 minutes. Meanwhile, grease the baking dish with a little coconut oil.

Pour the oatmeal and carrot mixture into the tin after the infusion time and bake for approx. 35-40 minutes, depending on how fudgy you want it to be.


FROSTING

INGREDIENTS

  • 150 g soy quark alternative
  • Zest of 1/2 organic lemon
  • 1 packet of vanilla sugar
  • 15 ml Ginger Shot Classic
  • optional: chopped pistachios, a little lemon zest and vegan marzipan carrots as a topping

PREPARATION

Combine the quark alternative, lemon zest, vanilla sugar and Ginger Shot Mix a creamy frosting and chill. If the consistency is too runny, either add a little more quark or place in the freezer for a few minutes.

A 1SHOT Classic surrounded by the finished baked oats

Leave to cool before serving, garnish with the cream and optional toppings and then enjoy!

The finished baked oats with frosting and marzipan carrot on a plate