Healthy Carrot Cake Breakfast Bake
- Comes together in minutes
- Uses up those overripe bananas you have laying around
- Delicious and Nutritious for hungry Mamas, Baby-led weaning, and Fussy Toddlers
- No Added Sugar, Dairy Free, Egg Free, Gluten Free (if you use GF oats)
Ingredients:
3 x overripe bananas, mashed
1 x carrot (med-lrg), finely grated
1 x cup almond meal
1 x cup rolled oats
3 x tbsp chia seeds
1 tsp cinnamon
1.5 tsp baking powder
3/4 cup unsweetened soy or other milk
Method:
- Preheat the oven to 190°C
- Combine all ingredients together in a large bowl
- Let mixture sit for 10 minutes to allow the chia seeds and oats to soak up moisture from the milk and bananas
- Spread into a large lined tray, ~1.5-2cm thick
- Bake for 20-25 minutes, until golden on top and nicely set
- Flip onto a cooling rack
- Do not try to cut until cooled
- Store in the fridge for 2 days / freezer for up to 3 months
- To serve, it is nice to warm it up again, delicious served with yogurt