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Breakfast oat bake with carrots
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 509
  • Fat about 32g
  • Carbohydrates about 38g
  • Protein about 14g
This is needed
This is needed for 4 people
Carrot & oat mixture
  • 90 g rolled oats
  • 0.25 tsp cinnamon
  • 0.25 tsp ginger, grated
  • 0.5 tsp baking powder
  • 0.5 vanilla pod, cut open lengthwise, seeds scraped out
  • 0.5 organic lemon, use grated zest
  • 1 tbsp cane sugar
  • 1 pinch sea salt
  • 1 egg
  • 150 g carrots, grated
  • 30 g dried sour apricots, finely chopped
  • 2 dl milk
Crunchy topping
  • 3 tbsp honey
  • 30 g sunflower seeds
  • 30 g butter, liquid
  • 70 g walnuts, roughly chopped
  • 30 g pumpkin seeds
  • One shallow baking dish (holding approx. 2 l), greased
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And that's how it's done
And that's 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.