Batchillo

Protein Carrot and Oat Cake

Protein Carrot and Oat Cake: a batch cooking recipe, 6 servings of 442 kcal and 20 g protein each. Keeps 3 days in the fridge.

  • 6 servings
  • 5 min prep
  • 45 min total
  • 3 days in the fridge
  • Don’t freeze
  • Breakfast
Protein Carrot and Oat Cake

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
442 kcal 20 g 62 g 14 g 10.1 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 6 servings

  • 170 g Rolled oats
  • 100 g Flour
  • 100 g Banana
  • 1 Egg
  • 60 g Chia seeds
  • 15 g Honey
  • 310 ml Low-fat milk
  • 5 g Cinnamon
  • 3 g Nutmeg
  • 110 g Carrot
  • 100 g raisins
  • 60 g Walnuts
  • 60 g Whey protein powder

Contains: gluten, vegetarian, dairy (lactose), tree nuts. Free from: fish, shellfish, soy, peanuts. Always check the labels of the products you buy.

Method

  1. Mash the banana, egg, oat flakes, flour, chia seeds, honey, milk, cinnamon, nutmeg and whey protein powder, 2 min.
  2. Add the carrot, raisins and walnuts.
  3. Bake at 160 °C, 40 min.
  4. Let it cool, 10 min.
  5. Serve.

Recipe based on athletelunchbox.com.

Batch cooking

These recipes cook in the same batch as this one, in the same session: