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.
