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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Cherry, carrot and carob oat bake

I am determined to stretch summer out for just a little longer. Ok, so we're not talking ice cream or full on summer time foodie flings.... but sunshine and fruit and sitting outside on a blanket goodness is on the cards today.

I actually made this oat bake a couple of weeks back on a hot afternoon, the weather has changed somewhat in recent days, but hey :-)

Cherries are a very much underused fruit in my kitchen. I'm not really sure why. Maybe I am just too lazy to stone them... 

However, I did use them in these hot chocolate cherry pots though...still one of my best creations to date!! (make them if you haven't already- seriously!!!!)

This was a brunch dish... and a bressert! I like to sneak veggies into my oat bakes (see links below)  and the ewas no exception- i finely grated some carrot and you can see the resulting texture in the photo below, you can't taste the carrot.

You can actually use cocoa or carob (or a mix) in this recipe. If you are a little unsure of the flavour of carob or expect it to be just 'like chocolate' go for cocoa as you maybe disappointed. I actually like it both ways, the carob is what I used for these photos (with a little extra dusting on top) and such became the title. Carob is slightly sweeter than cocoa so assists with the sweetness of the flavour- you may need a little extra jam if using cocoa. 

Recipe: Cherry, carrot and carob oat bake

Serves 1-2

Ingredients

  • 2/3 cup oats
  • 1 cup water
  • 2tbs flax
  • ½ tsp baking powder
  • 1/3 cup carob (or cocoa if preferred)
  • 2/3 cup carrot- finely grated
  • 2 tbs sugar free berry jam (plus few drops stevia if needed)
  • 2/3 cup cherries- pitted and halved

Method

Mix the flax and water and set aside for a minute. Mix all ingredients other than cherries and spoon into a greased oven dish.  Press the cherries into the top.

Bake for approx. 20-25 mins at 180C. Cover the top loosely with tin foil after 10-15minutes if it looks like tits browning too quickly. It should be firm on top but still sticky and pudding like in the centre when cooked.

This would also be lovely served up with some non dairy yoghurt.

(I still struggle with not capturing my reflection in the spoons...!!

(I still struggle with not capturing my reflection in the spoons...!!

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