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Breakfast Baked Oats with Carrots, Parsnips and Pecans

By OcadoLife
Comforting and warming, this Breakfast Baked Oats with Carrots, Parsnips and Pecans, from cookbook author Melissa Hemsley, is essentially a turbo-charged porridge. “Think of it as a soft, healthy flapjack that packs a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 tsp coconut oil, for the dish
  • 2 medium eggs, beaten
  • 2 large bananas, 1 mashed and 1 sliced into rounds for the topping
  • 1 carrot, roughly grated
  • 1 parsnip, roughly grated
  • 400ml milk (semi-skimmed or plant)
  • 1 tbsp ground cinnamon
  • ½ tsp ground turmeric
  • 180g porridge oats (check for gluten free)
  • 50g pecans or walnuts
  • 2 tsp honey or maple syrup, for drizzling
  • 1 small pinch sea salt

Method

4 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Grease a 30 cm by 20 cm baking dish with the oil; set aside.

  2. Step 2

    In a large bowl, combine the beaten eggs, mashed banana and grated carrot and parsnip. Add the milk, cinnamon and turmeric, and the oats, then give it all a good mix.

  3. Step 3

    Pour the mixture into the baking dish and top with the pecans or walnuts and the sliced banana. Drizzle over the honey or maple syrup and sprinkle with the salt.

  4. Step 4

    Bake for 45 mins (approx.) until golden. Cut into squares. Store chilled in an airtight container for up to 4 days or freeze for up to 3 months. Defrost overnight; reheat in the oven.