Try this super healthy and super tasty wholesome treat!
Forget the soggy, instant porridge sachets and the sugar-laden "kibble" cereals. This Nutty Carrot & Sultana Breakfast Tray Bake is a game-changer for your morning routine.
Nutty Carrot & Sultana Pinhead Oats Breakfast Tray Bake
Rated 5.0 stars by 1 users
Cuisine
British
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Wake up to a kitchen filled with the scent of cinnamon and roasting nuts. Our Nutty Carrot & Sultana Pinhead Oats Breakfast Tray Bake is a fiber-rich masterpiece designed to give you sustained energy without the mid-morning crash. By choosing pinhead (steel-cut) oats over flaked or instant versions, you're embracing a Non-UPF lifestyle and supporting your gut health with complex, slow-release carbohydrates.
Author:
Rebecca
Ingredients
- 100 g organic pinhead oats
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480 ml milk (any)
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1 egg
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1 ripe banana (mashed) or 30 ml maple syrup
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50 g finely grated carrot
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30–45 g sultanas
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15–30 g almond butter
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10 g chia seeds
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1 tsp cinnamon
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½ tsp vanilla extract (optional)
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Pinch of sea salt
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Optional: small pinch nutmeg or ginger for “carrot cake” flavour
Directions
- 1. (Optional but ideal) Soak the pinhead oats in the milk for 30 minutes (or overnight).
- 2. Preheat oven to 180°C / 350°F.
- 3. Whisk together: egg, mashed banana/maple syrup, cinnamon, vanilla, salt, and almond butter until smooth.
- 4. Stir in the soaked oats and chia seeds and mix well.
- 5. Fold through grated carrot and sultanas.
- 6. Pour into a greased or parchment-lined 20 cm x 20 cm (8 in x 8 in) baking tin.
- 7. Bake 35–40 minutes, until set in the centre.
- 8. Allow to rest 10 minutes before slicing (the chia finishes thickening as it cools).
