Casuarina/Kingscliff, NSW

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Tel: 0420 606 777

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Breakfast

Baked Morning Glory Oats

Tired of eating oats the same old way each morning? Try this amazing baked oatmeal Morning Glory Style. Loaded with flavour, this dish will appeal to everyone. I adapted the recipe from Ellie Krieger over in the states. 

This dish is so rich in fibre with it's oats, apple, carrots, raisins, and nuts. Fibre is so good for your health as it helps keep your blood sugar stable, helps reduce cholesterol, as well as helping keep you regular. 

Ingredients:

  • 1 cup chopped nuts mixed (I used macadamia, almonds, cashews and walnuts)

  • 1/4 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/4 cup shredded, unsweetened coconut

  • 1 teaspoon ground cinnamon

  • 1 tablespoon light brown sugar

  • 1/2 teaspoon plus 1 pinch salt

  • 2 cups old-fashioned rolled oats (don't use quick-cooking or instant oats)

  • 1 teaspoon baking powder

  • 2 cups milk, soymilk or almond milk

  • 1/3 cup maple syrup

  • 1 large egg

  • 2 tablespoons light extra virgin olive oil

  • 1 1/2 teaspoons vanilla paste

  • 1 medium Granny Smith apple (unpeeled), cored and cut into 1/2-inch pieces (1 cup)

  • 1 or 2 medium carrots, scrubbed well, then shredded (1 cup)

  • 1/2 cup raisins

 

Directions:

Preheat the oven to 190 degrees. Grease a 9-inch round cake pan with some olive oil.

Mix together 1/2 of the nuts, 1/2 of each of the seeds, 2 tablespoons of the coconut, 1/4 teaspoon of the cinnamon, the brown sugar and a pinch of salt in a medium bowl. Set aside. 

In a large bowl, stir together the oats, baking powder, the remaining 3/4 teaspoon of cinnamon and the remaining 1/2 teaspoon of salt.

Whisk together the milk, maple syrup, egg, oil and vanilla paste in a small bowl.

Pour the milk mixture over the oat mixture, stirring to combine, then mix in the remaining 1/2 of the nuts, the remaining seeds and the remaining 2 tablespoons of coconut, plus the apple, carrots and raisins.

Pour into the prepared baking dish. Top with the nut and seed and coconut mixture. Bake for 40 to 45 minutes or until golden at the edges and just set at the center. Serve warm.