Carrot and raspberry baked oats sneak a little bit of veggie goodness into your morning oatmeal! Rolled oats are baked with grated carrot, crunchy things and spices and topped with sweet raspberries. This recipe is perfect for meal prepping, it makes a big batch.
coconut oilor other oil or butter, for greasing baking dish
Preheat oven to 180 C. Grease a baking dish lightly with coconut oil.
Combine oats, seeds, coconut and cinnamon. Grate the carrots and stir into the dry ingredients. Arrange this all evenly in the greased baking dish.
Whisk together the milk, eggs, maple syrup and vanilla. 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 approximately 35 to 40 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. I recommend serving with yoghurt or pouring over some hot milk.
*You can swap the raspberries for any other fresh or frozen berries.*Seeds and shredded coconut are flexible ingredients. Basically, you need around 1 cup of extra ingredients to the dish - this could be e.g. chopped nuts (I recommend walnuts or pecans), sunflower seeds, pumpkin seeds, shredded coconut, flaked coconut, buckwheat groats, sultanas, raisins, cranberries.*Nutrition Facts have been calculated using whole cows milk and pumpkin seeds for the "seeds" component.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!