Baked Carrot Oatmeal - Nathalie Gleitman
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Baked Carrot Oatmeal

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by Nathalie
Step by step recipe - 45 Min
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January 8, 2016

carrotporridge-nathaliescuisine

I love some hot breakfast fresh from the oven! Usually I make this recipe treat on the weekends for the whole family to dig in but sometimes I can’t wait until the weekend and I prepare it in the evening and eat it cold in the morning, it still tastes delicious! This feels like a real wintery morning dish which makes it so much easier to still work with the cold temperatures outside.

breakfastcarrotporridge-nathaliescuisine

breakfastcarrotcakeporridge-nathaliescuisine

 

Serves 4
Cooks in 45 Minutes
Difficulty Easy

INGREDIENTS

200 gr rolled oats
1 tsp baking powder
1/2 tsp cinnamon
200 gr grated carrots
handful raisins
pinch of salt
2 eggs/4 quail eggs/ 2 tbsp chia seeds soaked in 6 tbsp water for 10 min
500 ml coconut milk
4 tsp maple syrup/honey
2 tsp coconut oil
100 gr hemp seeds
50 gr macadamia nuts (optional)
50 gr pumpkin seeds (optional)

Method:

Pre-heat the oven to 180 °C. Mix all the dry ingredients and add the wet ingredients (except the honey/maple syrup, coconut oil, nuts and seeds). Place a baking sheet into a casserole dish and fill it with the mixture. Mix the honey/maple syrup and coconut oil with the nuts and seeds and sprinkle them on top of the carrot oatmeal. Bake for 25-30 min until golden brown.

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