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    Baked carrot cake oatmeal

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    Baked carrot cake oatmeal

    A make-ahead, gluten- and dairy-free breakfast that will warm you up nicely.

    Serves: 2

    Ingredients

    50g gluten-free oats

    1 small carrot, grated (about 40g)

    25g walnut halves, chopped

    25g raisins

    1 tsp baking powder

    1 tsp ground cinnamon

    1⁄2 tsp ground ginger

    1⁄4 tsp freshly grated nutmeg

    100ml unsweetened almond milk

    1egg

    1 tbsp maple syrup

    1 tsp vanilla extract

    1 small ripe banana, mashed

    Method

    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.

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