SLOW COOKER CARROT CAKE OATS
- 1 tsp cinnamon
- 1250ml (1.25l) of water
- Pinch of ground ginger
- 60g Pulsin Vanilla Whey Protein
- 2 tbsp maple syrup
- 250ml oat milk
- 280g steel cut (pinhead) oats
- ¼ tsp nutmeg
- 2 medium carrots finely grated 1 tsp cinnamon
- ¼ tsp Pink Himalayan Rock Salt
Reheat with a touch more oat milk or water in a pot or microwave!
Turn the slow cooker off and stir through whey protein. Serve up as is with toppings of choice or portion out and store leftovers in the fridge for up three days.
Add oats, water, oat milk, cinnamon, nutmeg, ginger and salt to your slow cooker. Allow to cook on high for 2 hours. Add in maple syrup and carrot and cook for 1 hour or up to 1.5 hours more.