Baked carrot cake oatmeal

Baked carrot cake oatmeal. Plain rolled oats, Chia seeds, Flax seeds.

Dr. Michael Greger & Robin Robertson

15 + 30 min · 4

Ingredients

• 80 g Plain rolled oats
• 24 g Chia seeds
• 14 g Flax seeds
• 110 g Raw carrots
• 30 g Raw walnuts
• 3.9 g Ground cinnamon
• 360 g Unsweetened soy drink
• 4 g Vanilla extract
• 53.333 g Date
• 104.889 g Water
• 1.778 g Lemon juice 100%

Preparation

1. For the date puree, soak 53.333 g pitted dates in 104.889 g boiling water for 1 hour. Blend with all that water and 1.778 g lemon juice; retain the pulp. These quantities are part of the ingredient totals.
2. Prepare 160 g Date syrup according to its recipe; its ingredient share is included here. Heat the oven to 190°C and line a 20 cm square baking dish.
3. Grind chia and flaxseed. Mix with oats, grated carrot, chopped walnuts and cinnamon. Stir in soy drink, date puree and vanilla, then spread evenly in the dish.
4. Bake for about 30 minutes until set and golden. Cool for 10–15 minutes, then divide into four portions.