I recently made a carrot cake baked oatmeal for breakfast based on a recipe from Oh She Glows. I am more of a savoury person so I decided to make my own version. I wanted it to be quick and easy hence the pre-made spice mix here. Make this recipe ahead of time on a Sunday and have breakfast sorted for the week. Feel free to jazz this with with eggs cooked to your liking, salsa, avocado, refried beans etc to keep it fresh and interesting. Serves 6.
Ingredients:
1 carrot, grated
1 courgette, grated
1 onion, diced
1 cup frozen chopped peppers
2/3 cup walnuts, roughly chopped
2 cups rolled chunky oats
1 tomato, finely chopped
3 cups milk
1 sachet taco spice mix
Method:
Simply mix all the ingredients together and place on a roasting tray. Spread the mix evenly and bake at 200 degrees C for 23 minutes. Wait to cool, cut into 6 pieces and store in the fridge to eat every morning. Can be eaten hot or cold and lasts for a week in the fridge.
Serving ideas:
Drizzle with chipotle yogurt or mayo.
Top with a fried egg or scrambled eggs.
Top with salsa, avocado, guacamole or slaw.
Top with refried beans.
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