Baked Carrot Cake Breakfast Oats

Breakfast is by far my  favorite meal of the day and most the time crave something sweet and hydrating however as it gets colder the idea of a chilled smoothie or banana ice-cream is not quite so appealing and a big bowl of comforting warm oats. There are loads of great ways to have oats whether you need something quick and transportable or have time to make something more indulgent. This is one of my favorite oat recipes to make when I have a little bit more time in the morning, its also a great tasty snack to make if you ever have the desire for carrot cake but want to keep it healthy.



(Serves 1)

3/4 cup gluten free oats

2 1/2 cups non-dairy milk (i used almond)

1 medium carrot grated

1 tablespoon flax-seeds

Cinnamon to taste


– Place all the ingredients in a pan and cook on a medium heat whilst continuously stirring for 5 mins.

-Pour the porridge mix into a oven proof dish and bake for 30 mins on a 180′ heat.

– Take out the oven an top as desired, my favorite topping is black strap molasses, mixed seeds and some goji berries.


Easy and tasty, keeps you full and satisfied until lunchtime due to the healthy slow release carbohydrates. The flax-seeds and almond milk are also a great source of whole food plant fats including omega 3 which is great for your skin.


Nancy x



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