Thursday, September 10, 2015

Baked Carrot Cake Oatmeal

Dry mixture
  • 2 cups old-fashioned rolled oats (or any rolled flakes)
  • 1 tsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground vanilla or 1/2 tsp vanilla extract
  • 1 pinch coarse sea salt
  • 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
  • a handful raisins
Wet mixture
  • 2 organic eggs
  • 2 1/4 cups / 500 ml / 17 oz plant milk of your choice
Crunchy top layer
  • 4 tbsp maple syrup, honey or apple syrup
  • 2 tbsp coconut oil, room temperature + extra for greasing the pan
  • 1 cup / 180 g walnuts or nuts or your choice
  • 3/4 cup / 100 g sunflower seeds or seeds of your choice

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.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything 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.

Serves 6 or so.

VERDICT:  This was not nearly as pretty as the picture on the app.  Also, not as delicious as it sounded.  However, it used up some carrots and made a decent breakfast for a week.  I used olive oil instead of coconut oil.  Best fresh out of the oven.  I'm lukewarm on this one, but keep, I guess.

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