I think this is my most filling baked oats recipe!
It has more protein and less sugar than most variations and a solid fibre content, too. Some of my clients struggle to finish this, which is actually the feedback I'm aiming for. It also has a festive vibe to it.
Serves 1 | Prep: 5 minutes | Cook: 20-30 minutes
Ingredients:
- 60g instant porridge oats
- 50g carrot, grated
- 200g Greek yogurt (0% fat)
- 2 eggs
- 1 tsp ground cinnamon
- 12 tsp ground ginger
- /4 tsp ground nutmeg
- 1 tsp brown sugar
- 12 tsp baking powder
- a pinch of salt
Method:
- Preheat the oven to 200C fan/220C/gas 7.
- Throw everything in a small bowl and mix well.
- Transfer the mixture to a small, deep baking tin, about 18 x 13 x 5cm. Spread the mixture level and bake for 30 minutes.
- This is also great to make in the air fryer. Preheat the air fryer to 200C. Place the mixture in an air fryer-safe tray and bake for 20 minutes.
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