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mummylauretta19

Carrot Cake Baked Oats

Gluten-free & Vegan Breakfast recipe
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 2 medium bananas ripe
  • 1 medium carrot grated
  • 180 g rolled oats I use half porridge oats, half jumbo oats
  • 35 g milled flaxseed
  • 1 tsp baking powder
  • 1 tsp vanilla powder or extract
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp nutmeg
  • 2 tbsp nut butter I prefer almond or cashew
  • 2 tbsp maple syrup
  • 350 ml plant milk I prefer almond or oat
  • 1 pinch sea salt
  • 35 g raisins optional

Equipment

  • 1 Square Tin
  • 1 Large mixing bowl
  • 1 Spatula
  • 1 Grater
  • 1 Teaspoon
  • 1 Tablespoon
  • 1 Measuring Jug

Method
 

  1. Pre-heat the oven to 180 degrees C (fan)
  2. Line a square tin with greaseproof paper
  3. In a large mixing bowl mash the bananas
  4. Add the rest of the ingredients and mix well with a spatula or wooden spoon
  5. Pour the mixture into the lined tin and bake for 35-40 minutes
  6. Remove from the oven and leave to cool for a little before slicing into portions (I do 9 but you could do more or less)
  7. Serve warm with yogurt, a swirl of almond butter and a drizzle of maple syrup. I love plant based caramel yogurt with this.
  8. Store any left over portions in an airtight container and eat within 3 days.