I just love this time of year, when the days are getting slightly longer, the first blooms of buds and flowers are popping up with bursts of colour. And with that comes Easter time which signals recipes full of vibrancy (and chocolate!). Carrot cake in my mind combines carrots with ginger, cinnamon, sultanas and nuts and in this recipe, makes the ideal flavour to pimp up some baked oats for breakfast or snack!
Ingredients:
- 120g oats
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 2 tablespoons flaxseed
- 2 carrots, grated
- 60g walnuts
- 60g sultanas
- 2 mashed bananas
- 4 tablespoons maple syrup
- 200ml oat milk
- 1 teaspoon vanilla extract
For the drizzle –
- 3 tablespoons icing sugar
- 1 tablespoon smooth nut butter
- Chopped nuts, to decorate
Make it!
- Mix together all of the oat mixture to combine.
- Pour into a greased baking dish and spread out evenly. Bake at 180C for 25-30 minutes until golden and firmed up.
- Whisk together the icing sugar, nut butter and a dash of water to form a slightly runny paste then drizzle over the cooled oats.
- Sprinkle over the chopped nuts, then enjoy!
