This is a delicious, filling start to the day. The oats are a fibre packed, mineral-rich wholegrain. In herbal medicine, oats are a nerve restorative so great for supporting the nervous system function and digestion too. The eggs and milk provide protein for sustained release of energy. The apple, carrot and spices provide more plant-based nutrition and fibre. The yoghurt also supports gut health. What more could you want from brekkie?
180g (2 cups) rolled oats
1 apple, peeled and grated
1 cup grated carrot
¼ cup currants or raisins
500ml (2 cups) milk of your choice
2 large free-range or organic eggs
85g (¼ cup) sweetener (rice malt syrup or honey)
40g (3 tablespoons) butter, melted
1 tablespoon cinnamon, ground
1 teaspoon turmeric, ground
1 teaspoon vanilla powder, extract or essence
1 teaspoon coconut sugar or rapadura
¼ cup pumpkin seeds (optional)
1 cup full-fat, natural yoghurt
1 teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon vanilla essence
Preheat your oven to 180ºC. Place the oats, grated apple, grated carrot and currants/raisins in a well greased or lined tray or casserole dish and mix to roughly combine.
In a blender, food processor or large jug, mix the milk, eggs, sweetener, melted butter, cinnamon, turmeric and vanilla until well combined. Pour over the oats/carrot mix and top with the sugar (and optional pumpkin seeds). Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
Whilst it’s cooking, make the spiced yoghurt by combining all of the ingredients together in a small mixing bowl. When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.
You can certainly vary the kinds of fruit you use, for example substituting the apple with pear. You can also slice seasonal fruit and place on top to bake.
Choose coconut or nut milk and replace the butter with coconut oil. Replace the natural yoghurt with coconut yoghurt.
Replace the oats with rolled quinoa flakes.