Carrot Cake Protein Oats

Ingredients:

• 40-60g traditional rolled oats 
• 100g grated carrot.
• 70ml liquid egg whites 
• 100-200ml water
• 100-200ml milk of choice (I use unsweetened almond milk). 
• 1 tsp nutmeg
• 2 tsp cinnamon
• Optional: crushed walnuts and pumpkin seeds 

Method:

1. Pour dry oats into a large mixing bowl 
2. Add water and milk of choice. Based on your quantity of oats, add more liquid until there is 1cm of liquid over the top of the oats.
3. Stir well and place the bowl in a microwave
4. Cook on high heat for 3 minutes.
5. Take the bowl out of the microwave, and pour in the egg whites. 
6. Using a whisk, lightly beat the egg whites in.
7. Stir through the grated carrot before placing back in the microwave to cook for intervals of 1 minute. 
8. Every minute interval, re-whisk the mixture to make sure it doesn't curdle. Continue cooking until it is the desired consistency.
9. Transfer to a serving bowl and mix through cinnamon and nutmeg.
10. Optional: topping with some crushed walnuts, pumpkin seeds or nut butter for extra crunch and a source of healthy fats! 

Serving information:

• Serves: 1​