In our home, we absolutely love this breakfast. Easy to prepare on a Sunday morning, feeling like a little weekend treat and on top of it we can have at least 2 more week day breakfast from it. Prepare once and eat 2-4 times, that’s a great way to start your week and take some load of your shoulder.
Baked Carrot Cake Oatmeal
Dry mixture
- 480 ml old-fashioned rolled oats (or any rolled flakes
- 5 ml baking powder
- 1.25 ml ground ginger
- 1.25 ml ground nutmeg
- 2.5 ml ground cinnamon
- 1.25 ml ground cardamom
- 1.25 ml ground vanilla or 1/2 tsp vanilla extract
- 1 pinch coarse sea salt
- 200 gr raw carrot grated (about 4)
- handful raisins
Wet mixture
- 2 organic eggs
- 500 mlplant milk of your choice
- Crunchy top layer
- 60 ml maple syrup honey or apple syrup
- 30 ml coconut oil room temperature + extra for greasing the pan
- 180 gr walnuts or nuts or your choice
- 100 gr sunflower seeds or seeds of your choice
-
Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.
-
Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix.
-
In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.
-
To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
-
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked.
-
Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.
This delicious recipe comes from the great food blog www.greenkitchenstories.com .
