RecipeCastle

Carrot and Raspberry Baked Oats: A Nutritious Twist on Breakfast

Carrot and Raspberry Baked Oats: A Nutritious Twist on Breakfast
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Calories
316 kcal
Carbs
36.00 g

Ingredients

  • 1 and 1/2 cupsrolled oats
  • 1/2 cupmixed seeds (e.g. sunflower and pumpkin seeds)
  • 1/2 cupshredded coconut ((or flaked coconut))
  • 2 tspground cinnamon
  • 2 mediumcarrots
  • 1 cupraspberries ((frozen or fresh))
  • 2 and 2/3 cupsmilk (of choice)
  • 3 largeeggs
  • 1/4 cupmaple syrup ((or other sweetener))
  • 2 tspvanilla extract ((- optional, but lovely))
  • —coconut oil ((or other oil or butter, for greasing baking dish))

Instructions

  1. 1

    Preheat oven to 180 C. Grease a baking dish lightly with coconut oil.

  2. 2

    Combine oats, seeds, coconut and cinnamon. Grate the carrots and stir into the dry ingredients. Arrange this all evenly in the greased baking dish.

  3. 3

    Whisk together the milk, eggs, maple syrup and vanilla. Pour this mixture over the dry ingredients. Scatter the frozen raspberries over the top, pressing some bits of fruit deeper into the mixture.

  4. 4

    Place in the oven and bake for approximately 35 to 40 minutes until the liquid is absorbed and the top has turned a golden brown. The bake should feel quite firm to touch.

  5. 5

    Allow to cool and then cut into pieces. Serve warm or cold. I recommend serving with yoghurt or pouring over some hot milk.