This breakfast bake sits somewhere in between porridge, custard and pudding. Not really a bad place to be! Rather than load up on a heap of oats, I have packed this breakfast with a better nutrient profile using seeds, coconut and eggs for a greater intake of protein and quality fats. And vegetables of course! You will love it, and it’s so great to be able to bake up a working weeks’ worth of brekky at once.
Carrot and Raspberry Porridge Bake
Wake up to a healthy breakfast with this gluten free carrot and raspberry porridge bake, which is high in protein and dairy free.
- 1 and 1/4 cups rolled oats (gluten free)
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup coconut flakes
- 2 and 1/2 cups carrot grated
- 2 tsp ground cinnamon
- 1 tsp baking powder (gluten free)
- 2 cups milk of choice - I usually use a coconut-rice milk blend
- 4 eggs
- 3 tbsp rice malt syrup or other preferred liquid sweetener
- 1 cup raspberries - I usually use frozen
- coconut oil for greasing baking dish
- Preheat oven to 180 C.
- Take a large baking dish (I used a 20cm x 25cm glass dish), and grease it lightly with coconut oil.
- Combine the oats, pumpkin seeds, coconut, sunflower seeds, cinnamon and baking powder. Then, stir through the grated carrot. Arrange this all evenly in the greased baking dish.
- Whisk together the milk, eggs and rice malt syrup. Pour this mixture over the dry ingredients.
- Scatter the frozen raspberries over the top, pressing some bits of fruit deeper into the mixture.
- Place in the oven and bake for 40-45 minutes until the liquid is absorbed and the top has turned a golden brown. The bake should feel quite firm to touch.
- Allow to cool and then cut into pieces. Serve warm or cold, and add a topping or two if you like (e.g. yoghurt, coconut cream, tahini, nuts, etc).
*You can swap the frozen raspberries for any other fresh or frozen berries or another fruit, chopped and diced into small pieces.