Protein Carrot Bread Recipe

Prepare oat flour

Preheat the oven to 350°F (175°C). Place 1 cup rolled oats in a blender or food processor and pulse until a fine flour forms (about 20–30 seconds). Measure out 1 cup of the oat flour.

Mix dry ingredients

In a medium bowl, whisk together the oat flour, 1 cup protein powder, 1 tsp baking powder, 1 tsp ground cinnamon, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl, stir grated carrots (1.5 cups), mashed banana (1/2 cup), 1 large egg, 1/2 cup Greek yogurt, 1/4 cup almond milk, 2 tbsp melted coconut oil, 1 tsp vanilla extract, and 2 tbsp agave until smooth and homogenous.

Form batter

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix. The batter should be thick but spreadable; if too thick, add 1–2 tbsp almond milk to loosen.

Bake

Line a small loaf pan (8×4 inch) or an oven-safe dish with parchment. Spoon the batter into the pan and smooth the top. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If you prefer sliceable but chilled bread, slightly underbake by removing at 28 minutes.

Cool and chill

Allow the loaf to cool in the pan 10 minutes, then transfer to a wire rack to cool completely (about 30–40 minutes). For the chilled texture described on the menu, wrap the cooled loaf in plastic wrap and refrigerate at least 2 hours (or overnight) before slicing. Chilling firms the crumb and enhances sliceability.

Slice and toast (optional): Remove chilled loaf from the refrigerator and slice into 6 even slices. If you like a slightly warm contrast, lightly toast slices for 1–2 minutes in a toaster oven; otherwise serve fully chilled.

Spread peanut butter: Evenly spread about 2/3 to 1 tablespoon peanut butter on each slice (4 tbsp total will cover approximately 4–6 slices depending on thickness).

Top with banana and granola: Arrange sliced banana on top of the peanut butter, then sprinkle about 2–3 tablespoons granola per slice (0.75 cups total across servings).

Drizzle agave and garnish: Lightly drizzle 1 tablespoon agave over the assembled slices and sprinkle optional chopped toasted nuts if using for extra crunch.

Serve chilled: Place assembled slices back in the refrigerator for 10–15 minutes if you want the peanut butter slightly firmer, then serve chilled on the 'LIGHTER SIDE' menu. Leftovers keep covered in the fridge for up to 4 days; granola is best added just before serving to maintain crunch.