Monday, 7 July 2014

Baked Carrot Cake Oatmeal

I've been experimenting with baked carrot cake oatmeal a lot over the past few months but until now I'd never managed to get it to turn out the way I wanted. It was either too spicy, too gooey, too dry or not sweet enough; however, I have finally managed to perfect the recipe and it's amazing! It's incredibly warming and comforting, and tastes almost exactly like actual carrot cake (although it's a lot more nutritious than the conventional kind!). This dish is especially delicious when topped with nuts or nut butter, and is a perfect breakfast for those wonderful mornings when you have a little extra time.

Serves 1
  • 1/2 cup oats
  • 1/2 cup milk of choice
  • 1 - 2 tbsp raisins/currants/sultanas (optional)
  • 1 ripe banana
  • 1 medium carrot
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg


Put the oats, milk and optional raisins (or alternative) in a bowl, mix them together and leave them to soak for 10 - 15 minutes. While they're soaking preheat your oven to 200°c, mash the banana (leaving behind a few slices for decoration if desired) and grate the carrot. It needs to be very finely grated so I use the grating attachment on my food processor and then swap it for the knife blade and pulse it a few times. If you don't have a food processor just use the smallest/finest grater you can find.

When the soaking time has elapsed stir in the mashed banana, grated carrot, baking powder and spices, then pour this mixture into a large ramekin or small baking dish and smooth the top with a spoon. At this point you can add any toppings you want, such as banana slices, nuts, seeds or berries; you could add the toppings once it's baked if you prefer, it's completely up to you!

Put the dish on the top shelf of your oven and bake it for 20 - 25 minutes, or until it's crispy on the top (check it after 20 minutes and then check it every minute or so afterwards). I find that when I bake it for the full 25 minutes it becomes incredibly spongey inside, which I adore. Enjoy!


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