carrot, orange & ginger kefir baked oats

Baked oats with greek yoghurt are a winning combo for a balanced, nourishing breakfast. The beauty of it is the endless flavour combinations and making it on a Sunday for the week ahead. They are very easy to transport to the office or studio and are great for kids and grown-ups alike. This recipe is made with kefir instead of milk for the added bonus of supporting your gut health.

ingredients

serves 6-8

1 1/2 cup Rolled Oats, 150g
1 apple, grated
4 small carrots, grated
1 large thumb size ginger, grated
Zest of one orange
Juice of one orange
1 cup Kefir (250ml)
½ cup Protein Powder, 45g (optional)
1 tsp vanilla extract
3 Eggs
1½ tsp Baking Powder
1 tsp ground nutmeg

Topping:
Chopped Pecans
Greek yoghurt

method

Prep time: 15mins
Cooking time: 20-30mins

• Preheat oven to 180°C, and lightly grease a 9”x6” baking dish

• In a large bowl, combine all the wet ingredients (grated fruits, juice, kefir, eggs) and  whisk together.

• Add in dry ingredients – oats, protein powder, baking powder, and nutmeg
  Whisk again.

• Pour mixture into prepared dish and flatten with back of a spoon or spatula.
  Top with chopped pecans.

• Bake for about 25 minutes until centre is just set. The top will be slightly wet in the middle, but that’s expected.
  Cooking longer will make the oats dry on the inside.

• Let cool for about 15-20 minutes.

• Slice into squares or bars, plate up, top with greek yoghurt and enjoy!

the health boost tip

This recipe can be adapted to use whichever fruits are in season. It is best eaten the next morning, warmed up with a few spoonfuls of Greek yoghurt. 
This can easily be made dairy free with your choice of milk alternative. Works really well with almond milk instead of kefir.