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 DF: SF: V

Serves 2


1 cup rolled oats

1 small pear, cored and chopped

1 carrot, peeled and grated

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

pinch celtic salt

1 teaspoon vanilla extract

1 cup almond milk

1/4 cup walnuts or pecans

Coconut oil


Preheat oven to 180C and grease an oven proof bowl, small loaf tin or ramekins with coconut oil or butter. In a separate mixing bowl combine all ingredients and stir together. Pour into ramekin and bake in oven for 20 minutes. Allow to cool slightly before serving yoghurt.








bakedoats, breakfast, breakfastrecipes, carrot, dairyfree, healthyfamily, nutrition, oats, pear, recipes, seasonal, seasonaleating, sugarfree, wholefoods
  • Liane Thompson

    Can you suggest an alternative to the oats so this could be gluten free? How do you think using the Brookfarm GF Porrij would go? wi

    April 12, 2016 at 3:27 am
  • Justine

    Yumm! Made this today for my toddler and myself. Omitted the nuts as my son is too young, but was still a delicious breakfast!

    July 25, 2016 at 11:05 pm

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