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Carrot cake baked oats

Prep and cooking time: 5hrs 15mins

Complex carb portions, per serving: 1

Freezable

Ingredients

Serves: 8

½ tbsp butter or coconut oil

2 ripe bananas, mashed

400ml milk or milk substitute

1 egg or egg substitute, whisked

1 tsp vanilla essence

2 tbsp chia seeds

1 tbsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 tsp baking powder

2 large carrots, peeled and shredded

160g rolled oats

100g desiccated coconut

60g walnuts, crushed

Method

  1. Lightly oil the slow cooker.

  2. Mash the bananas well.

  3. Combine all ingredients into a large mixing bowl, include a pinch of salt, and mix well.

  4. Pour mixture into the slow cooker and cover with the lid.

  5. Cook on low for 5 hours.

  6. Serve with plain natural or Greek yoghurt.

Second Nature special tip

Leftovers can be kept in the fridge for 4 days and reheated to serve. To make this recipe in the oven, place the mixture in an oven-proof dish and cover with foil. Poke a few holes in the foil to allow the steam to escape and bake for 30-40mins at 180°C. Remove the foil and bake for an additional 5-10mins for a crispy top.