• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9” baking dish, and set it aside.
• In a large bowl, whisk the almond milk, yogurt, eggs, vanilla, applesauce, and maple syrup until smooth.
  1 ½ cups unsweetened almond milk, ½ cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 90 grams unsweetened applesauce, 2 Tablespoons maple syrup
• In a second, medium-sized bowl, mix the protein powder, oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  2 scoops (60 grams) vanilla protein powder, 2 cups (160 grams) old-fashioned rolled oats, 1 teaspoon baking powder, 2 teaspoons cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, 1 teaspoon salt
• Whisk the dry ingredients into the bowl of wet ingredients until well combined.
• Gently fold in the pecans, raisins, and carrots.
  ¼ cup chopped pecans, ¼ cup raisins, ¾ cup (60 grams) grated carrots
• Bake the oats for 45-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.

Protein Glaze

• Add the protein powder to a medium-sized bowl. Working slowly, add a tablespoon of milk at a time, and whisk until smooth. Continue to add milk as needed until the glaze is smooth.
  2 scoops (60 grams) vanilla protein powder, 2 Tablespoons unsweetened almond milk, more or less as needed
• Drizzle the glaze over the oats, serve, and getcha some of that!