Breakfast is notoriously the most important meal of the day - I would say the best meal - and it is a great opportunity to pack in some delicious plant-based nutrients. This carrot cake baked porridge is an amazing vegan breakfast that contains an abundance of nuts and seeds, as well as oats that will keep you going for the whole day. It makes a lovely weekend breakfast, for when you have just that bit of extra time, or it can be made in advance and enjoyed easily when you have a busy day in store. Spice up Veganuary with this new healthy, breakfast idea.
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 pinch coarse sea salt
- 1 1/3 cups / 200 g grated raw carrots (approximately 4 medium carrots)
- 2 tablespoons of chia seeds mixed with 6 tablespoons of cold water
- 2 1/4 cups / 500 ml milk of your choice (cows, soy, almond etc...)
- 1/2 tsp vanilla extract
Crunchy top layer ingredients
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 2 tbsp coconut oil, melted
- 1 cup / 180 g nuts of your choice (I use walnuts, almonds and pecans)
- 3/4 cup / 100 g seeds of your choice (I use pumpkin seeds and sunflower seeds)
1. Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.
2. Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and stir to mix.
3. In a separate bowl, beat the chia mixture, add the milk and whisk well to combine.
4. To create the crunchy top layer, put the maple syrup, honey, oil, nuts and seeds in a small bowl and mix well to make sure that everything is well coated.
5. Spoon the oat mixture into the baking dish and then pour the chia mixture over the oats so everything is evenly soaked.
6. Sprinkle the seed and nut mixture on top and bake for 30 minutes.
When it’s done, the porridge should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.
If you don't fancy eating it all at once, you can cover it and store it in the fridge for about a day to heat again in the oven or microwave.