Step 1

Pick a baking dish for your oats. Mine was a 7x10 but you can use an 8x8 dish as well.

Step 2

Grate your carrot and add all of the ingredients into your baking dish.

Step 3

Mix well to combine then pop your dish into the oven at 400f and cook for 35-40 minutes.

Step 4

While your oats are cooking make the protein icing. Add the silken tofu, water and protein powder into a blender and blend until smooth. Add more protein if you prefer a sweeter icing. Use water as needed to thin and protein powder as needed to make it thicker to achieve an icing-like consistency.

Step 5

Spread your icing on top of the cooked baked oats using a spoon, spatula or with a squeezy bottle or piping bag.

Step 6

Top with extra shredded carrots and walnuts and enjoy! You can store it in the fridge for up to 5 days and it tastes AMAZING cold right out of the fridge!