Creamy Carrot and Sultana Cake Oats topped with a Coconut and Biscoff Crunch

Calories 340

Serves 1

P- 24g, C- 40g, F- 7g


40g rolled oats

100g egg whites

9g sultanas

30g carrot (grated)

stevia/cinnamon (to taste)

100mls boiling hot water

150g Forme Zero Vanilla Yoplait Yoghurt

4g biscoff biscuit (crumbled)

3g toasted coconut chips

30g carrot (grated)

10mls sugar-free maple syrup


1. In a saucepan, place the oats, egg whites, sultanas, carrot, stevia & cinnamon with the boiling water.

2. Place over medium heat and whisk continuously until the mixture becomes nice and creamy.

3. Remove from heat and let the oats sit for about 1 min and then mix the yoghurt through.

4. Scoop out the oat mixture and place it into a bowl.

5. Top it with crumbled biscoff biscuit, toasted coconut chips, grated carrot & a drizzle of sugar-free maple syrup.

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