Baked Oats with Carrot and Pear

Jacqueline Alwill

Brown Paper Nutrition

 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.