Carrot Cake Baked Oats
Baked oats are a highly nutritious, high fibre breakfast option. This recipe is dairy free, wheat free and refined sugar free.
Servings: 8
Calories: 263kcal
Equipment
- 2 mixing bowls
- Baking dish
- Whisk
- measuring cups and spoons
Ingredients
- 2 cups organic rolled oats
- ⅔ cup walnuts roughly chopped
- 2 carrots grated
- ½ teaspoon nutmeg
- 2 teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 1 teaspoon baking powder aluminium free
- ¼ teaspoon sea salt
- 2 cups almond milk or plant based milk of choice
- ⅓ cup maple syrup or honey
- 2 eggs or flax eggs
- 3 tablespoon coconut oil melted
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 180 degrees Celsius.
- In a large bowl add rolled oats, walnuts, grated carrot, cinnamon, nutmeg, cardamom, salt and baking powder. Stir to combine.
- In a medium sized bowl whisk together milk, eggs, coconut oil, maple syrup and vanilla.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon.
- Place in oven and bake for 45 minutes or until golden brown on top. Serve topped yoghurt of choice
Notes
Nutrition Facts are an estimate only.
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Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 251mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2607IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg