Chocolate Carrot Cake Baked Oatmeal

Carrot cake is good right? Do you know what makes it even better? What makes almost anything else even better? Chocolate. Correct.

I was overjoyed with the outcome of this breakfast. Its a mini-frosted carrot cake. It was delicious. And it got in an extra serving of veggies into my day. You can leave out the frosting. But where's the fun in that. It adds in extra indulgence, as well as extra protein!

I used Green & Black Milk Chocolate, but you can use any. Though better quality will give you a better result.

Chocolate Carrot Cake Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking powder

2 TBSP Cocoa powder

Pinch of Salt

1/3 Cup/80ml Milk of choice

1 Tsp Maple syrup or sweetener of choice

Some handful of Walnuts

1 meduim Carrot, shredded

Chocolate frosting:

2-3 TBSP greek yogurt, or any plain/vanilla/chocolate yogurt

20g of Milk chocolate

Optional: 2 TBSP Flaxseed

Method:

1. Preheat oven to 350F/180C/Gas Mark 4.

2. Melt the chocolate in the microwave at 30 second blasts, stiring after each till smooth. Don't let it burn. Set aside to cool slightly. Add the yogurt TBSP at a time and whip, taste after each addition. You want it to still be strong in chocolate flavour and colour. Put in the fridge to chill.

3. Mix up all dry ingredients till combined. Add in the sweetener and then the milk bit by bit. You want a wet but not sloppy consistency. Mix in the carrot handful at a time, you don't want to add so much that it will crumble when you take it out of the ramekin. Use your own judgement. Add more milk if you need to. Pour into your prepared dish and bake for 17-20 minutes till set solid.

4. Let the oatmeal sit in its ramekin for a minute or two, then run a knife around it and invert onto a plate. You can leave it in the ramekin if you wish but this will make the frosting melt faster. Spread the frosting on top and decorate with a few walnut halves. Enjoy.