Oats are a great breakfast in the winter months no doubt, but here is a version to jazz them up and take them to the next level! These have enough oomph to be the star of your weekend breakfast. Perfect for the cold months that are coming up. The other great thing about them is that you are likely to find most of the ingredients in your house already.
The glorious smells of dry ginger, cinnamon and nutmeg along with the crunchy walnuts and seeds in the topping will really make you feel like you are having a bowl of carrot cake for brekkie! I think if you don’t eat giant servings, this may even be enough for four. After me and W ate it on Saturday morning, I had enough left over for two to have breakfast on sunday!
This is also a great recipe if you have people staying over and want your house to smell glorious as everyone is waking up. Also great that it does not require too much work and is relatively quick to put together. I discovered this recipe on green kitchen stories, which is a beyond fantastic blog about eating healthy veg food. It has been slightly adapted to my taste here.
BAKED CARROT CAKE OATMEAL
2 very generous servings
1 cup rolled oats
2 grated carrots
1-2 tablespoon raisins if you like (I did not add)
1 1/4 cup milk
2 tbls maple syrup
1 tsp good vanilla extract or paste
1/4 tsp ginger powder
1/4 tsp cinnamon powder
1/8 tsp of nutmeg powder
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup walnuts
1 tbsp coconut oil
2 tbsp maple syrup
Turn oven to 180 C or 375 F. Rub coconut oil on the inside of a small ovenproof dish, I used a pie dish.
Place your milk, vanilla and egg together in a bowl and beat to mix with a fork. Mix your oats with the grated carrots. Add the egg and milk mixture to the oats and carrot mixture and pour into the baking dish.
Now mix coconut oil, 2 tbsp maple syrup, the walnuts and the seeds together. If your coconut oil is hard, zap in microwave for 15 seconds to melt it. Scatter this nut seed mixture over your oats and bake in the oven for 25 to 35 minutes. Till the top goes nice and crunchy.
Serve with some slightly warmed milk and a little more maple syrup over the top.