It's really as easy as One Two Three - Mix, Pour, Bake. I popped these baked oats in the oven, went and did a wee home workout and when done, enjoyed them with the newly launched Mango Bio & Me gut loving yogurt. All the better is that is 100% Sugar Free so will be perfect for my Sugar Free Challenge starting on 7th June.
I bought some lovely locally grown organic carrots at White Oaks Organics and wanted to use them while as fresh as possible and as often as possible so a carrot breakfast was always on the cards
I've made baked oats before. Cauli Oats have been one of my regular brekkies for getting the veggies in for breakfast. I recommend, definitely checking out my Blog Post on Cauliflower for Breakfast. You will not believe how lovely it is.
But these Carrot Cake Baked Oats are my new favourite. I literally threw these together and have even tried out a dairy free option.
40g large flake oats
150g natural yoghurt
1 small carrot
1 tsp vanilla extract
½ tsp mixed spice
½ tsp ground ginger
½ tsp cinnamon
small handful walnuts crushed
Mix - just combine all the ingredients and mix well.
Pour- pour into an oven proof dish. I rub the inside with butter to prevent sticking.
Bake - at 180 for 40 minutes.
Forgot to say, reserve one walnut half for the top.
Dairy Free Option - Use Coconut Collaborative Yogurt
Gluten Free - Option Use GF Oats
Egg Free - I haven't tried any egg replacements