Breakfast oat bake with carrots

Breakfast oat bake with carrots

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


4 people


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:

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Carrot & oat mixture

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

Crunchy topping

3tbsp honey
30g butter, liquid
30g sunflower seeds
30g pumpkin seeds
70g walnuts, roughly chopped
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One shallow baking dish (holding approx. 2 l), greased

How it's done

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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