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Carrot and Raspberry Baked Oats: A Nutritious Breakfast Delight

Carrot and Raspberry Baked Oats: A Nutritious Breakfast Delight
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Calories
316 kcal
Protein
11.00 g
Carbs
36.00 g
Fat
15.00 g

Ingredients

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

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 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 the touch.

  5. 5

    Allow to cool and then cut into pieces. Serve warm or cold, optionally with yogurt or hot milk.