Carrot cake? Uh huh. Delicious? Absolutely! Healthy? Yes indeed!
A healthy 'carrot cake' that you can eat for breakfast! This recipe is a real winner!
The flavour combinations work perfectly and I love the idea of baking oats. It has a really lovely texture and the aroma it brings to the house when it's cooking is just divine!
It is a regular breakfast dish of mine. I make these oats at the start of the week and take out a portion each morning to eat with yogurt. It keeps really well in the fridge.
A quick, healthy and delicious breakfast to eat each day, even when in a rush.
SERVES 6-8
2 1/4 cups rolled oats
1 1/2 tsp cinnamon
1 1/2 tsp tsp baking powder
1/4 tsp salt
1 1/2 cups loosely packed grated carrot
2 1/2 cups coconut milk (or 2 cups whole milk, 1/2 cup water)
1/4 cup honey (or other liquid sweetener)
2 tsp vanilla extract
1 1/2 tsp freshly grated ginger
Scant 1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 180˚C Fan Forced.
Grease a 15cm x 30cm baking dish.
In a large bowl, mix together the oats, cinnamon, baking powder and salt.
In a separate bowl, mix the carrot, milk, honey, vanilla and ginger.
Pour the wet mixture into the dry mixture and stir until well combined.
Pour this into your baking dish, making sure that it is evenly distributed and smoothed out. Sprinkle the raisins and walnuts evenly over the top. Push them down using the back of a spoon so they are slightly covered by the milk.
Bake for approximately 30-35 minutes. It should be nice and bronzed on top. Leave it to cool slightly for about 10 minutes.
Serve warm or at room temperature with a dollop of yoghurt and a drizzle of honey.
