CARROT CAKE BAKED OATS
Cake for breakfast? It doesn't get much better than that!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving
Ingredients
- 100 g rolled oats
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- pinch sea salt
- 1 flax egg or regular large egg
- 200 ml milk (I use oat milk)
- 2 tbsp maple syrup
- 1 tbsp vegan or regular butter melted
- 35 g grated carrot
- 1 tbsp raisins
- to serve: yoghurt, chopped walnuts, extra raisins & maple syrup
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
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Combine the oats, baking powder, mixed spice and salt in a mixing bowl. Add the egg, milk, maple syrup, melted butter, grated carrot and raisins and mix well to combine.
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Pour the mixture into a small ovenproof dish, smooth the top and bake for 30-35 minutes, or until golden brown around the edges.
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Serve warm topped with a dollop of yoghurt, a sprinkle of walnuts, extra raisins and a drizzle of maple syrup.
Recipe Notes
To make a flax egg, mix 1 tbsp of ground flaxseed with 3 tbsp of water and allow to thicken for 15 minutes before using.
Love Carrot Cake Baked Oats for breakfast? You’ll also love my Banana Bread French Toast!
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