If you’re like me, you want your mornings as easy as possible.
I give myself little time in the morning to get ready before the gym and work, in favour of a few extra minutes in bed!
That’s why I’ve started making my breakfasts ahead, so I can have something really easy and nutritious with minimal effort.
This carrot cake baked oat loaf is exactly that! It’s minimal fuss, speedy to make and will serve you throughout the week. You can also adjust the added extras to your liking. Enjoy!
Recipe
- 1.5 cups oats (use GF if necessary)
- 1.5 cups plant milk
- 1 cup grated carrots (about 1 med)
- 2-3 tbsp liquid sweetener, depending on taste (I use maple)
- 1 tbsp chia seeds (can also use flax/linseed)
- 1 heaped tsp cinnamon
- 1 heaped tsp ground ginger
- 1 tsp vanilla essence
- Handful of your favourite extras: chopped nuts, raisins, chocolate chips etc
Preheat the oven to 190 degrees Celcius (fan). Prepare a loaf tin (either use silicone as it is, or grease and line a solid one).
Mix the chia seeds with 3 tbsp of water and set aside. Add the oats, spices and carrots, mix well.
Add the wet ingredients (vanilla, sweetener, chia and milk). Mix well. Finally, fold in your added extras.
Pour into your loaf tin and bake for 35-40 mins, depending on your oven temperature.
Turn out onto a wire rack to cool. Slice up, enjoy!
Serves 4-5. I keep mine in the fridge during the week, and serve in the morning reheated with plant milk, sliced banana and a dollop of peanut butter. Delicious!
Justine x
Green Globe Grub 