Air Fryer Carrot Cake Breakfast

Ingredients

• 30 g flour (all-purpose or oat flour)
• 20 g small rolled oats (small rolled oats)
• 100 g plain Greek yogurt (plain Greek yogurt)
• 50 ml milk (any variety)
• pecans (one handful, chopped into pieces)
• 1 carrot (julienned or grated)
• baking powder (a pinch)
• 1 tsp honey (can substitute with agave syrup or erythritol)
• chocolate chips (for topping)
• 1 tbsp vanilla Greek yogurt (for topping)
• pecans (extra for garnish)

Steps

1. 1

   In a bowl, combine 30g of flour, 20g of small rolled oats, 100g of plain Greek yogurt, 50ml of milk, and a handful of chopped pecans.

2. 2

   Add the julienned carrot, a pinch of baking powder, and 1 tsp of honey (or your preferred sweetener).

3. 3

   Mix all the ingredients together until well combined. Alternatively, you can place all ingredients (except the chocolate chips) into a blender and blend until smooth to save time.

4. 4

   Transfer the mixture into a small oven-safe baking dish or ramekin.

5. 5

   Top the batter with chocolate chips.

6. 6

   Place in the air fryer and cook at 180°C (350°F) for 10 minutes.

7. 7

   Once cooked, remove from the air fryer and top with 1 tbsp of vanilla Greek yogurt and additional pecans before serving.

Notes

You can prepare this the night before and reheat it for a couple of minutes in the morning. For a smoother texture or to save time, blend the base ingredients instead of mixing by hand.

Nutrition per serving

• breakfast
• healthy
• air fryer
• carrot cake
• vegetarian
• high protein
• single serving