A make-ahead, gluten- and dairy-free breakfast that will warm you up nicely.
Baked carrot cake oatmeal
50g gluten-free oats
1 small carrot, grated (about 40g)
25g Waitrose Love Life Walnuts, chopped
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp freshly grated nutmeg
100ml unsweetened almond milk
1 essential Waitrose Free Range Egg
1 tbsp maple syrup
1 tsp vanilla extract
1 small ripe banana, mashed
1. Preheat the oven to 180 ̊C, gas mark 4. Combine the oats, carrot, walnuts, raisins, baking powder and spices in a bowl. In a separate jug, whisk together the remaining ingredients. Mix into the dry ingredients. (You can prepare this the night before, but leave out the baking powder and nuts to stir in just before baking in the morning.)
2. Tip the mixture into 2 small ovenproof dishes (about 250ml in volume), and bake for 30-35 minutes; there should be a very slight wobble in the middle. Leave to cool for 5 minutes, then serve with a spoonful of coconut milk yogurt and a drizzle more maple syrup, if liked.