Don’t be stressed, balance it! Click here to learn more about our Stress Balance supplement. 

Turnpaugh Health logo

HIGH-PROTEIN CARROT-BANANA N’OATMEAL

Image of HIGH-PROTEIN CARROT-BANANA N’OATMEAL Click Here to Download The Full Recipe

HIGH-PROTEIN CARROT-BANANA N’OATMEAL

Turnpaugh Teaching Kitchen · AIP Recipe Card Serves 6 · ~70 minutes (baked) · AIP-Compliant Adapted from The Healing Kitchen by Sarah Ballantyne & Alaena Haber

MACROS PER SERVING Protein: 18–25g · Carbs: 28–32g · Fat: 12–15g

INGREDIENTS 4 lbs carrots, peeled and shredded 3 cans full-fat coconut milk (13.5 oz each) 6 large yellow bananas, mashed 1 cup unsweetened shredded coconut ½ cup coconut flour 2 tsp ground cinnamon 1½ tsp sea salt 1 tsp baking soda 2 scoops Bone Broth Pure Paleo Protein vanilla 1–2 scoops collagen peptides ½ cup raisins (optional)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease one or two 9×13 glass baking dishes.
  2. Whisk protein powder and collagen into the coconut milk first to prevent clumping.
  3. Add shredded carrots, mashed bananas, shredded coconut, coconut flour, cinnamon, sea salt, baking soda, and raisins. Mix until evenly combined.
  4. Press mixture firmly and evenly into prepared baking dishes. Cover tightly with foil.
  5. Bake 50–60 minutes until carrots are tender and top is set. Should still be moist — do not overbake.
  6. Cool 5–10 minutes before serving. Stores 7–10 days refrigerated, or freeze in individual portions.

OPTIONAL ADDITIONS → Gluten-free (not strict AIP): add chia seeds or ground flax → Nuts tolerated: stir in almond or peanut butter → Eggs tolerated: add 1–2 eggs for more structure and protein → Grains tolerated: add ½–1 cup gluten-free oats