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Nailed It

Nailed It

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35 MILLION views and hundreds of reviews later… my viral carrot cake baked oats recipe isn’t just my most popular recipe of 2024, it’s my most popular recipe EVER! 😍🥕 Here’s what you’ll need:
 RECIPE 👇🏼 Ingredients: 2 med ripe bananas, mashed 2 cup quick oats ~30g vanilla plant protein powder OR 2 tbsp wholemeal plain flour* 1 tsp cinnamon 1 flat tsp baking powder 1 medium carrot, grated 1/4 cup pecans/walnuts, crushed 1-2 tbsp honey/maple/alt 1.5 cups milk of choice* *an alternative if you’re not the biggest fan of protein powder. Use closer to 2 cups if using larger bananas. To serve/ topping: 1 pot (~160g) yoghurt of choice mixed with 50g reduced fat cream cheese + leftover crushed nuts (optional) Method:
1. Preheat oven to 180 degrees Celsius conventional (~350 degrees Fahrenheit). 2.In a greased oven safe container/baking tray (15-20x15-20), combine banana, mashing this like so, followed by the rolled oats, vanilla protein powder OR wholemeal plain flour*, cinnamon, baking powder, grated carrot, nuts, honey, and milk. Mix until well combined. 4.Place in the oven and cook for about ~35-40 minutes, or until golden and firm to touch. 5. Remove from oven and allow oats to cool in the container/ tray. Loosen the edges with a knife and then combine and add the yoghurt ‘topping’. Refrigerate and serve the next day. 6. Upon serving, cut into 4/6 servings*. If serving warm the next day - reheat a slice in the microwave for ~1 minute (yes the yoghurt layer actually tastes great slightly heated also, or you can add this the next day, after heating if you would prefer), or serve as is/cold. *individual portion sizes will vary. If opting for the no protein powder option, serve with an additional heaped tbsp or two of yoghurt (per serve/slice), to ensure a similar protein serve to option A. #carrotcake #carrotcakeoats #bakedoats #oatslice #healthybreakfast #easybreakfast #mealprepbreakfast #healthyrecipes 09/04/2025

35 MILLION views and hundreds of reviews later… my viral carrot cake baked oats recipe isn’t just my most popular recipe of 2024, it’s my most popular recipe EVER! 😍🥕 Here’s what you’ll need:
 RECIPE 👇🏼 Ingredients: 2 med ripe bananas, mashed 2 cup quick oats ~30g vanilla plant protein powder OR 2 tbsp wholemeal plain flour* 1 tsp cinnamon 1 flat tsp baking powder 1 medium carrot, grated 1/4 cup pecans/walnuts, crushed 1-2 tbsp honey/maple/alt 1.5 cups milk of choice* *an alternative if you’re not the biggest fan of protein powder. Use closer to 2 cups if using larger bananas. To serve/ topping: 1 pot (~160g) yoghurt of choice mixed with 50g reduced fat cream cheese + leftover crushed nuts (optional) Method:
1. Preheat oven to 180 degrees Celsius conventional (~350 degrees Fahrenheit). 2.In a greased oven safe container/baking tray (15-20x15-20), combine banana, mashing this like so, followed by the rolled oats, vanilla protein powder OR wholemeal plain flour*, cinnamon, baking powder, grated carrot, nuts, honey, and milk. Mix until well combined. 4.Place in the oven and cook for about ~35-40 minutes, or until golden and firm to touch. 5. Remove from oven and allow oats to cool in the container/ tray. Loosen the edges with a knife and then combine and add the yoghurt ‘topping’. Refrigerate and serve the next day. 6. Upon serving, cut into 4/6 servings*. If serving warm the next day - reheat a slice in the microwave for ~1 minute (yes the yoghurt layer actually tastes great slightly heated also, or you can add this the next day, after heating if you would prefer), or serve as is/cold. *individual portion sizes will vary. If opting for the no protein powder option, serve with an additional heaped tbsp or two of yoghurt (per serve/slice), to ensure a similar protein serve to option A. #carrotcake #carrotcakeoats #bakedoats #oatslice #healthybreakfast #easybreakfast #mealprepbreakfast #healthyrecipes

LEMON LOAF (Starbucks COPYCAT)📌 🍋Lemon loaf cake🍋 is moist, slightly dense, tart and sweet lemon flavor and topped with lemon icing. INGREDIENTS: 1 cup vegetable or canola oil (or any neutral oil) 2 ½ cups granulated sugar 6 large eggs room temperature ¼ cup lemon juice Zest of one large lemon optional 1 cup full-fat sour cream OR Greek yogurt or buttermilk 1 tablespoon pure lemon oil *(NOT lemon extract!!)* 3 ½ cups all-purpose or cake flour sifted 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda a few drops of yellow food coloring optional Lemon Icing 2 ½ cups powdered sugar 3-4 tablespoons lemon juice INSTRUCTIONS ◾Mix dry ingredients – In a large mixing bowl, combine sifted flour, salt, and baking powder. ◾Combine oil and sugar – In either a large bowl or bowl of a stand mixer on low speed. ◾Add the eggs – Add the eggs one at a time, be they are at room temperature so they easily incorporate into the cake batter. ◾Add sour cream, lemon oil, lemon juice, and dry ingredients – Mix only until the batter is smooth and combined. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. (If adding lemon zest, add here too) ◾Place into baking pans – Scoop cake batter evenly into two prepared 9×5-inch loaf pans. ◾Bake – Bake in a preheated 350 degrees F oven for 55-60 minutes. Use a toothpick when inserted comes out mostly clean, with only a few moist crumbs the cake is done. ◾Remove cakes from baking pans – Let the cakes cool for 10 minutes in the pan. Remove from baking pans and let cool on a baking rack. ALL FULL PRINTABLE RECIPES ON OUR WEBSITE (link in profile) #lemoncake #lemonpoundcake #lemonloaf #poundcake #lemondessert #easyrecipes #recipeideas #bakingfromscratch #bakingrecipe 09/04/2025

LEMON LOAF (Starbucks COPYCAT)📌 🍋Lemon loaf cake🍋 is moist, slightly dense, tart and sweet lemon flavor and topped with lemon icing. INGREDIENTS: 1 cup vegetable or canola oil (or any neutral oil) 2 ½ cups granulated sugar 6 large eggs room temperature ¼ cup lemon juice Zest of one large lemon optional 1 cup full-fat sour cream OR Greek yogurt or buttermilk 1 tablespoon pure lemon oil *(NOT lemon extract!!)* 3 ½ cups all-purpose or cake flour sifted 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda a few drops of yellow food coloring optional Lemon Icing 2 ½ cups powdered sugar 3-4 tablespoons lemon juice INSTRUCTIONS ◾Mix dry ingredients – In a large mixing bowl, combine sifted flour, salt, and baking powder. ◾Combine oil and sugar – In either a large bowl or bowl of a stand mixer on low speed. ◾Add the eggs – Add the eggs one at a time, be they are at room temperature so they easily incorporate into the cake batter. ◾Add sour cream, lemon oil, lemon juice, and dry ingredients – Mix only until the batter is smooth and combined. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. (If adding lemon zest, add here too) ◾Place into baking pans – Scoop cake batter evenly into two prepared 9×5-inch loaf pans. ◾Bake – Bake in a preheated 350 degrees F oven for 55-60 minutes. Use a toothpick when inserted comes out mostly clean, with only a few moist crumbs the cake is done. ◾Remove cakes from baking pans – Let the cakes cool for 10 minutes in the pan. Remove from baking pans and let cool on a baking rack. ALL FULL PRINTABLE RECIPES ON OUR WEBSITE (link in profile) #lemoncake #lemonpoundcake #lemonloaf #poundcake #lemondessert #easyrecipes #recipeideas #bakingfromscratch #bakingrecipe

Pecan Pie Muffins 🌰 Ingredients: 1 cup (120g) chopped pecans 1 cup (200g) brown sugar (light or dark) ½ cup (65g) all-purpose flour 2 large eggs ½ cup (115g) unsalted butter, melted and slightly cooled 1 tsp vanilla extract Pinch of salt --- 🥣 Instructions: 1. Prep Oven & Pan Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin or line with paper liners. 2. Mix Dry Ingredients In a medium bowl, stir together chopped pecans, brown sugar, flour, and salt. 3. Mix Wet Ingredients In a separate bowl, whisk eggs, melted butter, and vanilla until smooth. 4. Combine Stir wet mixture into dry ingredients until just combined (do not overmix). 5. Bake Divide batter evenly among muffin cups (about ¾ full). Bake for 18–22 minutes, until tops are set and slightly cracked. 6. Cool & Serve Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. --- ✨ Sweet, nutty, gooey centers with crisp edges — like mini pecan pies in muffin form! 09/04/2025

Pecan Pie Muffins 🌰 Ingredients: 1 cup (120g) chopped pecans 1 cup (200g) brown sugar (light or dark) ½ cup (65g) all-purpose flour 2 large eggs ½ cup (115g) unsalted butter, melted and slightly cooled 1 tsp vanilla extract Pinch of salt --- 🥣 Instructions: 1. Prep Oven & Pan Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin or line with paper liners. 2. Mix Dry Ingredients In a medium bowl, stir together chopped pecans, brown sugar, flour, and salt. 3. Mix Wet Ingredients In a separate bowl, whisk eggs, melted butter, and vanilla until smooth. 4. Combine Stir wet mixture into dry ingredients until just combined (do not overmix). 5. Bake Divide batter evenly among muffin cups (about ¾ full). Bake for 18–22 minutes, until tops are set and slightly cracked. 6. Cool & Serve Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. --- ✨ Sweet, nutty, gooey centers with crisp edges — like mini pecan pies in muffin form!

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Fallbrook, CA

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