Prep time: 10 mins
Total time: 45 mins
Carrot cake baked oatmeal
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.
breakfast, brunch, snack
vegan, vegetarian, oil free, refined sugar free, kid friendly, nut free option, soy free, baked
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!
Rate this recipe
May take a moment to load