Black Cocoa Carrot Cake Oats

Desired amount of oats or I love the Better Oats (oat fit) cinnamon roll packets which are about 100 calories & 18 carbs each.

-I use between 20-30 grams of sprouted oats (easier to digest)

- 100-140 grams riced carrots (pulsed in food processor)

-Two capfuls of skinny syrup 

-One stevia packet or sweetener of choice

-Enough water to cover the raw oats/ riced carrots

-2+ servings of egg whites (I love 138 grams) which adds 15 grams of protein

-HIIT nutrition jet black cocoa (I used 4-6 grams)

MIX only the water, sweeteners/ spices, carrots & oats… 

Microwave on power 70% for 4 minutes.

Cooking on power 70% is essential to soften those carrots, and they become the same consistency as the oats themselves. 

After that's cooked, add in egg whites & cook at power 70% then again but for 5 minutes to cook the egg whites in more evenly and it makes them like “CAKE”!

You cannot taste the egg whites or carrots if you add enough sweetener and nut butter on top! 

If it's a bit dry, I like to add a splash of almond or cashew milk… then a drizzle of my sf walden farms syrup- the maple walnut is much better than the pancake syrup flavor. 

Adding in the black cocoa, gives the oats more of a rich, chocolate, oreo flavor; a game changer!! Stir in the black cocoa last before adding in toppings!

Use code LIFTINGLEX to save on HIIT black cocoa & code LEXI to save on All American nut butters!

Using 24 grams of oats, 100 grams riced carrots, 138 grams egg whites, 4 grams black cocoa it came out to be 213 calories- macros (2.3 fat, 26 carbs, 20.3 protein) 

Then I love to add 25-30 grams of All American nut butters which adds 10-12 grams of fat and even more protein!! All blends are lower in fat/ carbs.