Carrot Cake Baked Oats
Gluten-free & Vegan Breakfast recipe
Equipment
- 1 Square Tin
- 1 Large mixing bowl
- 1 Spatula
- 1 Grater
- 1 Teaspoon
- 1 Tablespoon
- 1 Measuring Jug
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
Instructions
- Pre-heat the oven to 180 degrees C (fan)
- Line a square tin with greaseproof paper
- In a large mixing bowl mash the bananas
- Add the rest of the ingredients and mix well with a spatula or wooden spoon
- Pour the mixture into the lined tin and bake for 35-40 minutes
- 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)
- Serve warm with yogurt, a swirl of almond butter and a drizzle of maple syrup. I love plant based caramel yogurt with this.
- Store any left over portions in an airtight container and eat within 3 days.