Baked Carrot Cake Oats

My flat mates always make fun of me because they say I love ‘baby food’. Strictly speaking this is not true, what they actually mean is that I love gooey, warm food (okay, yes, this kind of sounds like baby food). Oats have been my breakfast of choice for a long time now. Often I find people asking if I get bored having oats most days, and wonder how I do not get sick of it. But I don’t, I truly don’t. I love thinking up new toppings, preparing the oats in different ways… One thing I really love is baked oatmeal.

I've played around with a few recipes for baked oatmeal but this one is simple and results in the gooey, sweet oats that I love. The recipe is for baked carrot-cake oats but can be used for any type of baked oatmeal; simply omit the carrot and something else, for instance mixed berries, apple, cacao…. The list goes on.

Baked carrot-cake oatmeal:

1/3 cup oats

¾ cup of water

1 banana

1/3 cup almond milk

1 small-medium sized carrot
A handful of raisins (optional)
A handful of mixed seeds and nuts (optional)

½ tsp cinnamon

Coconut oil

Directions:

Begin by preheating the oven to 180°c and greasing a small baking dish or ramekin with a little coconut oil. As you wait for the oven to heat place the oats and water in a large bowl and leaving them to stand for around 10 minutes, allowing the oats absorb the water. Grate the carrot, mash ¾ of the banana and slice the other ¼. Once the oats have completely absorbed the water combine them with the carrot, mashed banana, raisins, cinnamon and almond milk. Mix well. If you feel the mixture is a little thick add a little more almond milk. Pour the oat mixture into the baking dish and top with the remaining banana slices, some raisins, seeds and nuts. Cook for 20-25 minutes, or until slightly golden on top.

You might want to let the bake cool for five minutes before you dive into it, as it will be super hot! But the wait will be so worth it! Enjoy!