Carrot Cake Baked Oats

I managed to combine my favourite dessert (carrot cake) with my favourite breakfast to create carrot cake baked oats. And oh dear, you would seriously think you’re eating dessert for breakfast. It’s so good that I ate this for breakfast about three/four times in the last week. Baked oats are a healthy, nutritious choice for breakfast or a snack so I combined some key carrot cake ingredients into my oats for a delicious, healthy breakfast. A great way to include another vegetable into your diet.

Oats are brilliant for balancing blood sugar levels (steady release of energy throughout the day. Carrots are a great source of beta carotene (promote good vision), fibre, vitamin K (for blood clotting), potassium (controlling blood pressure) and antioxidants. Cinnamon & Nutmeg are loaded with powerful antioxidants and gingers contains powerful medicinal properties.

Ingredients:

• 100g Quick cooking oats

• 50g rolled oats

• 200ml soy milk (or any milk)

• 100ml water

• 1 tbsp maple syrup

• 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1.5 tbsp ground flaxseed

• Large handful sultanas

• 1/2 large carrot (grated)

Method:

• Preheat oven to 180 degrees (160 in a fan oven)

• Grate the carrot and add all ingredients to a large bowl and mix.

• Transfer to a baking dish and pop into the oven. Allow to bake for 25 minutes.

• Remove from the oven and let it cool.

• Serve with your favourite toppings - I love soy yogurt over mine.