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Carrot Cake Oats

  • 1/2 cup old fashion oatmeal
  • 1/2 tsp. vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 cup unsweetened vanilla almond milk
  • 1 cup water
  • 1/2 cup shredded carrots, finely chopped
  • 2 packets Monkey Bread Flex Flavors
  • 1 tbsp. walnuts
  • 1 tbs. shredded coconut (for garnish)
  • 1 tbsp. dried raisins or cherries
Optional Toppings: Protein Icing (not included in macros)


In a pot, combine oatmeal, vanilla, cinnamon, nutmeg, and salt. Add almond milk and water and bring to a boil. Once it has boiled, reduce to a simmer and stir in carrots. Allow to cook and thicken for 10-15 min. Once thickened, add 2 Monkey Bread Flex Flavors and stir. Pour into bowl, allow to cool 5 min and add garnish. 

Macros (does not include optional topping): Cal: 303 // Fat: 10.5 // Carbs: 46 // Pro: 8





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