I don’t like to think too much about breakfast during the week, which means porridge every morning. Cooked in almond milk, maple syrup and cacao with a spoonful of chia seeds. Served with sliced banana and a sprinkle of hemp hearts. Warming, filling and doesn’t require decisions when my brain is not fired up. I’m definitely a creature of habit. But for those busier mornings this is a great stand in. It just requires a quick heating up and breakfast is served. Although, it also makes a good mid-morning and mid-afternoon snack too!
A lot of my inspiration for recipes comes from eating out. I find it fun trying new things. However, when it comes to cake I always want to order carrot cake. So a breakfast version of this is perfect. The ginger in this recipe gives the oatmeal a nice fiery heat, and the soft raisins add a bit more sweetness.
Carrot Cake Baked Oatmeal
Ingredients
- 170 g Grated carrot
- 260 g Rolled Oats
- 100 g Raisins
- 1 lrg Egg
- 1 tsp Baking Powder
- 1 tsp Ginger
- 200 ml Almond milk
- 100 ml Maple syrup
- Pinch of salt
- Handful of pumpkin seeds to decorate
Instructions
- Preheat the oven to 180 degrees
- Combine oats, baking powder, spices and salt
- Mix in the grated carrot and raisins
- Put the milk, maple syrup and egg in a jug and beat to lightly combine
- Mix into the dry ingredients
- Pour into an 8” or 10” baking tin and sprinkle on pumpkin seeds
- Bake for 30-35 minutes until starting to brown on top
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