Carrot Cake and Chia Baked Oats - Coeliac Sanctuary
Posted On: 15th July 2018
Baked oats make a fabulous warm breakfast as long as you can tolerate gluten free oats, alternatively you can use rice flakes. This version of baked oats also makes a lovely pudding, a great alternative to a traditional carrot cake but has all the flavour, great served with fruit or a little custard!
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
40g gluten free oats or rice flakes
1tsp chia seeds
1/2tsp ground ginger
1/2tsp mixed spice
60g plain soya yogurt
1 medium carrot
15g dried mixed fruit
Preparation Time: 5 Mins
Cooking Time: 25 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Sulphites, Tree Nuts
1. Place gluten free oats (or you can use rice flakes if you prefer), chia seeds, cinnamon, ginger, mixed spice, sweetener (or sugar if you prefer but if you want it Slimming World friendly use sweetener) in a bowl.
2. Crack the egg into the oats and mix together, beat in the yogurt until well combined.
3. Peel and grate a carrot, stir the grated carrot into the oat mix and add a 15g of dried mixed fruit (this is optional but does make it taste more like carrot cake).
4. Spray low calorie cooking spray in a small oven proof dish or small pie dish and pour in the mix. Bake on gas mark 6 for around 25 mins until firm to touch and well browned on top. Serve hot with fruit, makes a great breakfast or dessert.
This recipe makes 1 serving
Nutritional info per serving
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