Carrot Cake Baked Oats

Ingredients

• 1 tsp butter, unsalted
• 260g porridge oats
• 1 tsp baking powder
• 2 tbsp flaxseed
• ¼ tsp salt
• ½ tsp mixed spice
• 1 tsp cinnamon
• 50g walnuts, chopped into small bits
• 6 dates, chopped into small bits (or any other dried fruit)
• 2 tbsp olive oil
• 1 tsp vanilla extract
• 2 large eggs
• 3 tbsp honey (or maple syrup)
• 1 tbsp full-fat Greek yoghurt
• 2 medium carrots, grated

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Serving suggestion (per portion):

• 1 tbsp full-fat Greek yoghurt
• Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.)

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Instructions

1. Preheat the oven to 170°C fan and grease a medium baking dish with butter.

2. Add the oats, baking powder, flaxseed, salt, mixed spice, cinnamon, walnuts (leave a small amount for topping later) and chopped dates to a large bowl. Mix well.

3. In a separate bowl, add the olive oil, vanilla extract, eggs, honey (or maple syrup) and Greek yoghurt. Whisk until fully combined.

4. Fold the grated carrots into the wet ingredients.

5. Pour the wet ingredients into the dry ingredients and fold together until evenly mixed.

6. Transfer the mixture to the prepared baking dish and spread evenly. Top with remaining walnuts.

7. Bake for 40–45 minutes, until set in the middle and lightly golden on top.

8. Remove from the oven, allow to cool slightly, then slice into 12 squares.

9. Serve warm or cold, with Greek yoghurt and a portion of fruit of your choice.

Note - The recipe makes 12 portions. Can be stored in the fridge for up to 5 days. You can also freeze individual portions for up to 2 months. Defrost them overnight and serve cold or warm.

Breakfast

Serves: Makes 12 squares (1 is a portion)