Baked oatmeal with carrots coconut and cardamom
I love how baked oatmeal has taken the foodie internet by storm. This humble little dish has in fact become one of my favourite warming cold weather breakfasts. It’s just so amazingly tasty. By baking your porridge ingredients you end up with an almost cake like taste that works for breakfast, but also as a nice tea break snack too. I love the versatility! This is sort of a carrot cake based baked oatmeal. There are the usual carrot cake characters including loads of shredded carrots, cinnamon, raisins and walnuts and then there is some cardamom and coconut milk to really up the flavour stakes.
Baked oatmeal like this is so easy to make and the payoff is huge. You just throw it together before jumping in the shower, and while you’re getting ready, it’s baking away in the oven. It’s strange actually. These are basically porridge ingredients, but when you bake them, they magically turn into a cake of sorts, except there is no sugar, flour or other ingredients to weigh you down. You just get all the flavour goodness which feels sinful, but it’s very clean.
This is a dish that I can easily make during the week before work, but it’s pretty enough to serve to guests too. It’s quite an impressive looking little beauty when it comes out the oven! I’m sure you will love this new breakfast staple like I do!
- 2 cups shredded carrots
- 2 cups (1 can) coconut milk
- 2 Tbsp chia seeds mixed with ½ cup water, then let set 10 mins (or you could use 2 eggs)
- 8 dates, pitted
- 2 tsp minced ginger
- 1 tsp vanilla extract