BACK TO MENU 7G PROTEIN 22G CARBS 4G FAT 161 KCAL Per Bar MACROS INGREDIENTS: • 200g rolled oats • 1 scoop Impact Vegan Protein (Carrot Cake) • 40g raisins • 1 tsp ground ginger • 1 tsp baking powder • 400ml oat milk • 1 grated carrot • 4 tbsp Sugar-Free Syrup (Maple) • 1 tbsp All-Natural Peanut Butter OPTIONAL TOPPINGS: • Banana slices, chia seeds INSTRUCTIONS: 1. In a large bowl, mix the oats, protein powder and raisins. 2. Add the ground ginger, baking powder, oat milk, grated carrot and syrup. Stir well. 3. Pour into a lined baking tray and chill for an hour. 4. Bake at 180C for 25 minutes. 5. Allow to cool, then slice it into 9 squares. Store in the fridge for an easy grab-and- go breakfast. 6. If serving immediately, drizzle with peanut butter and top with banana slices and chia seeds. CARROT CAKE BAKED OAT SQUARES Get Inspired MAKES 9 BARS
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