Breakfast oat bake with carrots

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 509 Kcal, 14g Protein, 38g Carbohydrates, 32g Fat


  • Carrot & oat mixture
  • 0.5 tsp baking powder
  • 90 g rolled oats
  • 0.25 tsp cinnamon
  • 0.25 tsp ginger, grated
  • 1 pinch sea salt
  • 1 tbsp cane sugar
  • 0.5 vanilla pod, cut open lengthwise, seeds scraped out
  • 0.5 organic lemon, use grated zest
  • 1 eggs
  • 30 g dried sour apricots, finely chopped
  • 2 dl milk
  • 150 g carrots, grated
  • Crunchy topping
  • 3 tbsp honey
  • 30 g butter, liquid
  • 30 g sunflower seeds
  • 30 g pumpkin seeds
  • 70 g walnuts, roughly chopped
  • Utensils
  • One shallow baking dish (holding approx. 2 l), greased

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  • Carrot & oat mixture

    In a bowl, mix all the ingredients up to and including the apricots, transfer to the prepared dish. Mix together the egg and milk, pour over the oat flakes.
  • Crunchy topping

    In a bowl, mix the honey with all the other ingredients up to and including the walnuts until the mixture becomes slightly moist. Spread evenly over the oat flakes.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 180°C. Allow to cool completely, separate with a fork.
  • Serve with:

    Yoghurt, fresh fruit

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