Probeer deze supergezonde en superlekere, voedzame traktatie!
Vergeet de zompige instantpapjes in sachets en de suikerrijke "kibble"-ontbijtgranen. Deze Ontbijtplaat met Noten, Wortelen & Rozijnen is een gamechanger voor je ochtendroutine.
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
-
480 ml milk (any)
-
1 egg
-
1 ripe banana (mashed) or 30 ml maple syrup
-
50 g finely grated carrot
-
30–45 g sultanas
-
15–30 g almond butter
-
10 g chia seeds
-
1 tsp cinnamon
-
½ tsp vanilla extract (optional)
-
Pinch of sea salt
-
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).
