This is such a comforting breakfast, with all the warmth of baked oatmeal and cinnamon scented carrot cake flavours… finished off with a crunch of toasted pumpkin seeds and walnuts and light flakes of tropical coconut.
If you have the chance to work from home on a rainy morning, or want something different for your weekend breakfast, this is definitely something to try. I am enjoying it now with a mug of steaming hot, single origin, Columbian coffee. Happy morning.
Carrot Cake Baked Oatmeal with Coconut Flakes
¼ cup of rolled oats
1-2 tbsp water
1-2 tbsp cottage cheese or Greek yogurt
2 tbsp grated carrot
1 tbsp grated apple*
1 tsp cinnamon
dash of allspice or nutmeg
1 tbsp toasted nuts (any mix of walnuts, almonds, pumpkin seeds)
sprinkling of coconut flakes
Preheat oven to 180 C. Mix all ingredients (except for coconut) together and place in a small ovenproof bowl or ramekin. Bake for 15-20 minutes. Top with coconut flakes and serve with thick Greek yogurt.
*I used grated apple in this recipe to add some sweetness, but if you’d like it a little sweeter, try adding raisins or serve with honey or maple syrup.