Monday, 18 April 2016

The Kitchen: Baked carrot cake oats (gluten free, vegan, refined sugar free)

Saying I love breakfast is an understatement... I absolutely adore it. It sets you up for the day ahead, all of those nutrients and vitamins breaking your fast from the night before. With our hectic lifestyles, breakfast is often overlooked. As a student I regularly skipped it. My brain just didn't function as I hoped it would, I'd feel tired and dependent on a regular supply of coffee, and then when I did eventually eat my blood sugar would spike so much and I'd end up on a temporary high and experience a pretty long crash. Great hey?

So. Breakfast IS important. Really important. After a night of rest, our blood sugar levels that our body need to function (brains and muscles!) are usually low so you need a nutritious and filling brekkie to really get you going. Even if you just grab a banana and a handful of nuts as you're running out of the house you'll be doing yourself some favours.

Put down the refined sugar ridden Poptarts and seemingly healthy cereals (the amount of sugar in those things is astronomical!) and have a go at making something that you can whip up on a Sunday afternoon to enjoy all week... such as my baked carrot cake oats. A fabulous concoction of oats, plant based milk, carrots and spices that taste wonderful all week long.


  • 2 cups of oats
  • 2 cups of unsweetened almond milk (I use Alpro)
  • 2 tsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup grated carrot (approx. 1 medium carrot)
  • 2 tbsp maple syrup

Add your oats, almond milk (or any other dairy free milk!), and chia seeds to a bowl. Mix well and refrigerate for at least 30 minutes (I left mine for an hour).

Preheat your oven to 180°C.

Grab your bowl out of the fridge - most of the liquid should've been absorbed - and add your carrots and other dry ingredients.

Mix well and add your maple syrup (add as little or as much as you'd like. I'm not a fan of super sweet things so I found 2 tbsp to be perfectly ok).

Grab your Pyrex dish and grease well with a little melted coconut oil. I used one that's about 8x8 inch.

Flatten your mixture down and sprinkle generously with nuts and seeds of your choice. I used a combination of chopped almonds and pumpkin seeds.

Bake in the centre of your oven for 30-35 minutes. Bake longer if you'd rather have a less-soggy middle but otherwise it's all up to personal preference.

Now you need to portion them. I wasn't having mine straight away so I left to cool completely and then split into 6 portions. If you're planning on eating straight away I'd suggest leaving to cool for 10 minutes and spooning out your desired amount.

Enjoy! ♡

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