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Recipes

I think oats are a lovely ingredient: you can use them in so many ways (for example, to make cookies or add to a smoothie) and they have several health benefits. Oats have a low glycemic index, which means they are absorbed slowly into the bloodstream and therefore don't cause a big spike in blood sugar. They also contain lots of fiber and little sugar. Plain 'dry' oats are of course dull, but luckily you can make lots of tasty things with them.

Tip: prepare it the night before so you don't have to do anything in the morning. Or make a bit extra for the rest of the week =)

Recipe

Delicious Oat-Carrot Breakfast

This delicious oat-carrot breakfast is quick to make and packed with good nutrients. With a hint of speculaas spices or cinnamon and a crunchy baked top, you'll start the day right.

Course	Breakfast
Kitchen	Northern European
Servings	2

Preparation time

Preparation time	25 min
Time in oven	20 min
Total	25 min

Equipment

Baking dish
oven at 180 C
bowl
grater
whisk

Ingredients

2 carrots
1 scoop whey protein with about 250 ml water or a small splash of milk or soy milk; it shouldn't be too wet
a handful of dried cranberries
3 heaping handfuls of oats (if you want it thicker you can add more)
1 egg white
1 whole egg
speculaas spice mix or ground cinnamon to taste (I love it, so I usually add quite a lot)

Oat-Carrot Breakfast

1. Preheat the oven to 180 C.

2. Whisk the egg and egg white in a bowl. Grate the carrot and add it in. Add the water and whey protein, together with the oats and spices. Mix everything well. Pour the mixture into the baking dish and scatter the cranberries on top. It's best to use a large baking dish so the mixture forms only a thin layer; that way it cooks faster.

3. Bake the dish for 15 minutes and then, if you like, put it under the grill for another 5 minutes for a crispy top. Serve with some grated carrot and cranberries — enjoy!

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Preferably use a large baking dish so the mixture spreads thinly. This way it cooks faster and you get a nice even bake.

Serve the breakfast with some extra grated carrot and a handful of dried cranberries for a festive and tasty finish.

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