Breakfast oat bake with carrots

Breakfast oat bake with carrots

Total: 1 hr | Active: 30 min.
vegetarian
Nutritional value / people: 509 kcal
, Fat: 32 g
, Carbohydrate: 38 g
, Protein: 14 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrot & oat mixture

90 g rolled oats
½ tsp baking powder
¼ tsp ginger, grated
¼ tsp cinnamon
½ vanilla pod, cut open lengthwise, seeds scraped out
1 pinch sea salt
1 tbsp cane sugar
½ organic lemon, use grated zest
150 g carrots, grated
30 g dried sour apricots, finely chopped
1 egg
2 dl milk

Crunchy topping

3 tbsp honey
30 g butter, liquid
30 g sunflower seeds
30 g pumpkin seeds
70 g walnuts, roughly chopped
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Utensils

One shallow baking dish (holding approx. 2 l), greased

How it's done

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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.

Good to know
Serve with: Yoghurt, fresh fruit

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