Breakfast Carrot Cake

This recipe is an absolute winner with both toddler and baby... especially if your household is busy in the morning! Prep it at the start of the week and keep in the fridge for breakfast on-the-go. 

You can make different variations of this depending on what you're feeling. Apple & cinnamon, chocolate or one with berries also works well!

Ingredients

2 cup rolled oats
1 tsp baking powder
1/4 cup flour
2 tbsp collagen peptides (optional)
2 tsp cinnamon
2 medium bananas
1/2 cup finely chopped almonds or pecans (optional)
1 egg
1 medium carrot (finely grated)
3 tbsp maple syrup, honey or agave nectar
1 3/4 cups milk (I used almond milk)

Toppings

Yoghurt of choice (I used greek)
Additional nuts/hemp seeds/cacao nibs or sprinkles of choice! 

Method

Preheat oven to 170 degrees.

Grease an oven-proof baking dish (I used a pyrex one). Mash bananas in the baking dish then add the rest of the ingredients. 

Combine well! Bake in the oven until a knife comes out clean, or the top is slightly brown.

Fully allow to cool before spreading yoghurt over the top as icing. Sprinkle with nuts and serve! 

I store this in a container in the fridge for 2-3 days (sometimes longer).