CARROT CAKE BAKED OATS WITH GINGER LEMON FROSTING

CARROT CAKE 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. While the oven is preheating, finely grate the carrot and mash the ripe banana with a fork to make a creamy mash. Then add the rolled oats, prepared banana and carrot, spices, chopped nuts, protein powder and hazelnut drink, Ginger ShotAdd the flour, a little water and baking powder to a large bowl. Mix everything thoroughly to form a smooth batter.

Leave the mixture to soak for about ten minutes so that the oats absorb the liquid and the cake is particularly moist later. In the meantime, you can grease a small baking dish with a little coconut oil. After the soaking time, pour the oatmeal and carrot mixture evenly into the dish and place it in the oven for approx. 35 to 40 minutes - depending on how fudgy or well-baked you prefer your casserole.


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

To make the creamy, fresh frosting, mix a plant-based quark alternative with a little lemon zest, vanilla sugar and Ginger Shot into a smooth cream. Then chill the mixture so that it has a nice, spreadable consistency. If the frosting is still too runny, you can either thicken it with a little extra quark or place it in the freezer for a few minutes until it has reached the desired consistency. This creates a light, vegan topping - perfect for cakes, muffins or breakfast casseroles.

A 1SHOT Classic surrounded by the finished baked oats

Leave the casserole to cool completely before serving so that the flavors can develop optimally. Then garnish with the creamy ginger and lemon frosting and optional toppings such as chopped pistachios or vegan marzipan carrots. Now all that's left to do is enjoy! The baked oats are not only vegan and high in protein, but also perfect as a filling breakfast or nutritious snack between meals.

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