a2 Milk Carrot Cake Baked Oatmeal

Name: a2 Milk Carrot Cake Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 80 g oats; 50 g carrot – grated; 15 g raisins; 15 g walnuts – broken into small pieces; ½ tsp mixed spices – cinnamon (cardamom & nutmeg); ½ tsp baking powder; 160 ml semi skimmed a2 milk; 1 tbs maple syrup (or honey); ½ tsp vanilla essence

Published on September 26, 2014 by Helen 20 Comments
Last Updated on November 19, 2018

Jump to Recipe Print Recipe

A good breakfast is a vital start to the day, but many typical breakfasts contain milk, which a number of people have issues digesting. Milk contains different beta-casein proteins, the A1 and the A2, many people who believe they are intolerant to milk and dairy, or think that they are lactose intolerant might be reacting to the A1 protein found in milk, but be able to tolerate the A2 protein. a2 milk comes from cows who naturally only produce the A2 protein, so those with an A1 intolerance can safely enjoy milk.

a2 Milk contains lactose. Lactose is the sugar which is present in all milk, unless it is labelled ‘lactose free’. If you have been diagnosed with lactose intolerance by your doctor, a2 Milk will not resolve any digestion problems. If you have any questions about a2 milk and its suitability for you, you can contact their nutritionist, Melanie Bibby via this page. Please also consult your GP for advice if you are concerned about food allergies or intolerances.

I quite look forward to the start of autumn and the switch from cereal and smoothies to a warming bowl of porridge and its numerous variations. This comforting twist on a bowl of porridge tastes like carrot cake, but with no added refined sugars or oil. You can prepare the mixture the night before and then bake first thing in the morning. Or bake in advance in silicon muffin cases, and microwave for a super speedy breakfast to go.

4.91 from 10 votes

a2 Milk Carrot Cake Baked Oatmeal

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Servings: 2 servings

Author: Helen Best-Shaw

Ingredients

80 g oats
50 g carrot – grated
15 g raisins
15 g walnuts – broken into small pieces
½ tsp mixed spices – cinnamon cardamom & nutmeg
½ tsp baking powder
160 ml semi skimmed a2 milk
1 tbs maple syrup or honey
½ tsp vanilla essence

Instructions

Preheat the oven to 190C (fan 180) / Gas Mark 5.
Mix the dry ingredients together, stir in the milk, maple syrup or honey and the vanilla essence.
Divide between two oiled mini casseroles, or 6 silicone cupcake cases.
Bake for 30 – 35 minutes until puffed and golden around the edge.
Allow to stand for 5 minutes before serving.
You can keep these for 2 days in the fridge and reheat in the microwave.