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.
- 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
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Preheat the oven to 190C (fan 180) / Gas Mark 5.
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Mix the dry ingredients together, stir in the milk, maple syrup or honey and the vanilla essence.
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Divide between two oiled mini casseroles, or 6 silicone cupcake cases.
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Bake for 30 – 35 minutes until puffed and golden around the edge.
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Allow to stand for 5 minutes before serving.
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You can keep these for 2 days in the fridge and reheat in the microwave.
Recipe commissioned by a2 milk.
For more oat based breakfast inspiration when not try:-
- Sarah’s Shrink Mummy Shake
- Nazima’s Healthy Elvis Smoothie
- Emily’s Overnight Oats
- Kate’s Pumpkin Oat Biscuits
- Jac’s Blueberry Flapjacks
Sorry but I don’t understand what is different about A1 and A2 milk. I can’t remember seeing it although I’ve never looked out for it. I normally just buy organic skimed milk for general use and full cream for cooking and ice cream
Hi Gill,
There are two types of protein in milk, A1 & A2. Some people cannot tolerate the A1 protein, but can digest the A2 protein which means that they can drink a2 milk, rather than a plant milk.
I have a feeling Jersey cows have A2 milk – as that’s what I was raised on, that’s what I’m hoping anyway! Your muffins sound delicious and that top photo is great.
That is very interesting about the Jersey cows and A2 milk. It was not something I’d heard of before.
This looks easy and delicious! Plus, getting carrots in the morning is always a good thing. Yum.
Thanks Kate. We love baked oatmeal, so easy to prep the night before and then pop in the oven when you wake up.
Not a big fan of A2 milk having tried it before, however these do look very very scrummy!!!
Laura xx x
What do you not like about it Laura? to me it is pretty identical to regular milk, if you are not getting on with it maybe it is not the A1 protein you are sensitive to?
This looks gorgeous! right up my street!
Love the recipe- such a lovely, indulgent but balanced breakfast. Delicious Helen. Interesting about the milk – assume this means they go and genetically test the cows to find the ones that have the right make-up.
I am not sure Nazima, I assumed they test the milk. It is really interesting.
This weather is certainly turning into porridge weather! It is a great muffin ingredient.
I have a bowl of oatmeal in front of my at the moment Heidi.
What a great make-ahead breakfast idea.
Janie x
It is amazing how many products there are now which gear towards intolerances. I really love how you have combined the flavours of carrot cake with oatmeal. A very good idea and one which is so perfect for colder days. Bet it smells heavenly too!
Thanks Laura, I love baked oatmeal. So easy and delicious.
I feel fortunate that I don’t have any food intolerances, nice to know that producers are thinking of those who do. The baked oatmeal looks good, definitely getting into porridge season again.
I had a lot of porridge in the summer for some recipe commissions I was working on and it put me off for a while. I love baked oatmeal though, endlessly adaptable and delicious.
What a creative idea Helen. Great for autumn mornings.
Thanks for these recipes, I’ll be making this for breakfast this weekend! Looking forward to it.