Monday, December 23, 2019

Carrot Cake Baked Oatmeal






Carrot Cake Baked Oatmeal






This baked oatmeal with carrot cake is refined enough to serve a special brunch but easy and healthy enough to prepare your weekly meal. Gluten free.

Ingredients
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 2 1/2 cups (200g) rolled oats
  • 1 large egg
  • 1 cup (240ml) milk
  • Pinch salt
  • 2 tsp vanilla extract
  • 1 1/2 cups (225g) grated carrot
  • 1/2 cup (165g) agave nectar
  • 2 tsp ground cinnamon

Instructions

First, preheat oven to 180 ° C / 350 ° F and spray 8 x 8 inch square pan with cooking spray.

Then, place oats, baking powder, spices, salt and grated carrot in a large bowl and mix to combine.

Place the vanilla extract, agave nectar, milk and egg in a jug and beat lightly to combine.

Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.

Pour into your prepared baking dish and level with a wooden spatula / spoon.

Place in the oven for 35 to 40 minutes, until golden, slightly swollen and hardened. If it still oscillates in the center, give it a few more minutes. The edges will be a dark golden color.

Dig directly or let cool, then store in the refrigerator, covered for 4 days.

Oatmeal is best served hot in the microwave with a pinch of cinnamon. 
Happy Cooking Time.