- Healthy Dessert
Carrot cake baked oatmeal
- 10 mins
- 35 mins
- Serves 10
- Kid Friendly
- Nut Free Option
- Oil Free
- Refined Sugar Free
- Soy Free
If you love porridge, you will love this delicious baked oatmeal. It is so convenient, I make it once a week. I keep it in the freezer and take a square to work in the mornings for breakfast, just pour soy milk over top and warm it in the microwave.
- 2 cups quick-cook rolled oats
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 2 teaspoons mixed spice
- 3 tablespoons shredded coconut
- 2 very ripe bananas mashed
- 4 tablespoons ground flaxseeds
- 2 tablespoons tahini (or peanut butter)
- 1 tablespoon apple cider vinegar
- 2 cups plant milk (plus extra for serving)
- 2 cups water
- ½ cup dates, chopped
- ½ cup raisins
- ½ cup walnuts, chopped
- 1 cup carrot, grated
- 1 ½ cups frozen berries
- Preheat the oven to 180°C.
- In a big bowl, mix together oats, baking powder, baking soda, ginger, mixed spice and coconut.
- In a separate bowl mix mashed banana, ground flaxseeds, tahini, apple cider vinegar and 1 cup of the milk (you may need to warm the tahini a little if it is too hard to mix).
- Pour the wet mixture into the dry mixture and add remaining milk, water, chopped dates, raisins, walnuts and grated carrot.
- Line a large baking dish with baking paper and pour your oatmeal batter in. Spread frozen berries on top and push them in a little.
- Bake for around 35-40 minutes until set. Let cool and refrigerate for a few hours before cutting. Store pieces in the fridge or freezer and warm in the microwave before serving with extra plant milk.
- Nut free option: remove walnuts and replace with more raisins.
- It feels like eating pudding for breakfast. Super handy for organising the kids in the morning and great for baby-led weaning if you have a tiny tot. The best part is you’re getting anti-oxidants from berries, fiber and cholesterol lowering properties from the oats, omegas from the flax seeds and anti-inflammatory powers from the spices. A win win win!