Baked Carrot Cake Oatmeal

This is the most delicious comfort food for cold mornings that I know.  It is definitely on my list of favourites and although excellent for a cold, frosty morning, I also make this dish frequently in the summer whilst staying over on the Isle of Wight.

It keeps in the fridge for a few days and a bowlful reheats beautifully in the microwave.  Supposed to be a breakfast dish, but I can be found having a bowl of this oatmeal at any time of the day when I am feeling peckish.

INGREDIENTS:

Dry mixture:
2 cups oats (or any rolled flakes), I use gluten-free
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4 carrots)
a handful raisins

Wet mixture:
2 organic eggs or chia seed mixture (see note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice
1/4 tsp ground vanilla or 1/2 tsp vanilla extract

Crunchy top layer:
4 tablespoons maple syrup
2 tablespoons coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice – I love pecans in this dish
3/4 cup / 100 g sunflower seeds or seeds of your choice

METHOD:

Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.  I use a large oval dish.

Combine the oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix.  Spoon the oat mixture into the baking dish.

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Oats, spices, carrots and raisins in a greased dish

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Pecans mixed with seeds, maple syrup and coconut oil

To create the crunchy top layer, put the syrup, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.

I buy packs of a seed trail mix in bulk every time I visit Aldi – these tubs are a perfect mix of seeds for this dish. They are also ideal for sprinkling on top of porridge or adding to a bircher.

 

 

In a separate bowl, beat the eggs, add the milk and vanilla extract and whisk well to combine, then pour the egg mixture over the oats so everything is evenly soaked.

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Make sure the oat mix is evenly soaked

Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes.

When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

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Oh so tasty – Baked Carrot Cake Oatmeal

 

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Breakfast, Miscellany, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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