Morning Carrot Cake Oats 

Baked Oats:

2 medium Ripe Bananas Mashed with a fork
2 1/2 cups Oats Rolled or quick
1 scoop Protein Powder Vanilla
2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Powder
1 medium Carrot, grated
1/4 cup Pecans, chopped
2 tbs Maple Syrup or Honey
2 cups Milk

The Frosting:

1 1/2 cups Greek Yogurt
1/2 block Light Cream Cheese
1 tsp Vanilla
1 tbs Maple Syrup
1/4 cup Pecans, chopped

Bariatric adaptations:

I did not do this during the puree stage - but you could have done this towards the end of puree moving towards the soft minced - but I would run the oats through a blender first to make an oat flower to make it easier on the stomach. I would also skip the pecans. Given that it is being baked I would not substitute the maple syrup in the baked oats. 

Directions:

1. Heat your oven to 350°F.

2. With a fork, mash up 2 ripe bananas. Once nice and mashed up, add in 2 ½ cups of rolled oats, 1 scoop of protein powder, 2 tsp of cinnamon, ½ tsp nutmeg, 1 tsp baking powder, 1 medium grated carrot, ¼ cup of pecans, 2 tbsp of maple syrup, and 2 cups of milk.

3. With a wooden spoon or spatula, give it all a good mix so all ingredients are evenly distributed. Place in a 9×9 baking pan and bake for 40 min.

4. While your oats are baking, place 1 ½ cups of Greek yogurt, ½ a block of light cream cheese, 1 tsp of vanilla, 1 tbsp of syrup into a large bowl. With an electric mixer, beat your ingredients together until fully mixed, airy, and light.

5. Remove your oats from the oven and allow them to fully cool. Once cooled, evenly spread your whipped topping and sprinkle ¼ cup of chopped pecans and enjoy!

Original Recipe