My make-beforehand Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all of the flavours of carrot cake and hearty oats, this may hold you complete till lunch and fool your flavor buds into questioning you're eating cake for breakfast!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time forty five mins
Ingredients
- 2 1/2 cups (200g) rolled oats
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch salt
- 1 1/2 cups (225g) grated carrot
- 2 tsp vanilla extract
- 1/2 cup (165g) agave nectar
- 1 cup (240ml) milk
- 1 huge egg
Instructions
- Preheat oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
- Place oats, baking powder, spices, salt and grated carrot right into a large bowl and stir to mix.
- Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
- Pour your moist components into your dry and stir until the whole thing is coated within the wet aggregate.
- Tip into your prepared baking dish and level off with a spatula/timber spoon.
- Place within the oven for 35-forty mins, until golden, slightly puffy and set. If it nonetheless wobbles inside the centre, then supply it a few extra minutes. The very edges can be a darkish golden shade.
- Dig immediately in, or go away to cool, then preserve it inside the refrigerator, covered for 4 days.
- Oatmeal is quality served warm from the microwave with a sprinkling of cinnamon.