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Banana Oat Breakfast Bake with Carrots and Nuts

Banana Oat Breakfast Bake with Carrots and Nuts

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Ingredients

  • 3 ripe bananas
  • 400 g rolled oats
  • 200 g thick Greek yogurt
  • 500 ml coconut milk
  • 2 medium carrots finely grated
  • 150 g mixed nuts roughly chopped (almonds, walnuts, hazelnuts)
  • 2 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla extract optional

Instructions
 

  • Preheat oven to 180°C / 350°F.
  • Grease a baking dish lightly with butter or oil, or line it with parchment paper.
  • Place the bananas in a large bowl and mash them thoroughly with a fork until mostly smooth.
  • Add Greek yogurt, honey, coconut milk, and vanilla extract to the mashed bananas.
  • Stir until the mixture becomes smooth and evenly combined.
  • Finely grate the carrots and mix them into the banana mixture.
  • Add rolled oats, cinnamon, baking powder, and a pinch of salt.
  • Stir until everything is evenly incorporated.
  • Allow the mixture to rest for about 5 minutes so the oats begin absorbing the liquid.
  • Fold in the chopped nuts and mix gently.
  • Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
  • Bake for 30 minutes until the top becomes golden and the center is set.
  • In a small bowl, mix cream cheese with vanilla yogurt until smooth.
  • Spread the topping over the warm baked oatmeal and sprinkle with extra chopped nuts.
  • Allow to cool for about 10 minutes before slicing into portions.