Oatmeal has been a staple in my pantry for many years, my father was fond of it when I was little and now I eat it almost daily in a thousand ways. Lately I was tired of porridge and a swiss page gave me an idea to prepare this baked oatmeal with carrot and nuts, that will enchant the lovers of the Carrot Cake.

It has a little brown sugar but I have repeated the recipe without adding anything and it is also very tasty, always keeping in mind that it is not a dessert. The idea is combine a tender thin base with the crunchiest topping, to eat with a fork accompanied by fruits and yogurt or simply devour with your hands on the go.

Preheat the oven to 180ºC and prepare a tray or platter greasing it or covering it with parchment paper. Better that it be large to spread the dough without problems, although we can use a smaller mold if we prefer it to have a more spongy texture.

Wash and finely grate the carrots, peeling them lightly. Chop the dried apricots or raisins -or dates, or prunes- roughly with a knife. Combine with the rolled oats, baking soda, spices, lemon zest and brown sugar in a bowl.

Add the egg and the milk and mix well with a few rods. Work the dough until it is homogeneous and spread on the tray. Depending on the type of oatmeal we could obtain a different texture; correct by adding more flakes or a little more milk until it is moist but not very sticky, which can be spread with the slightly moistened spatula.

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Combine the rest of the ingredients and spread over the top. Bake for about 25-30 minutes or until golden brown on top. Wait about five minutes before transferring to a wire rack or cutting hot if you prefer to drink warm.

Oatmeal Oven Steps

With what to accompany the baked oatmeal cake

As I said at the beginning, this baked oatmeal with carrot and nuts It is an excellent breakfast or snack, delicious to accompany with fresh fruit to taste and some natural yogurt. Simply with coffee, tea or an infusion it is a delicious and nutritious way to start the morning and recover energy in the middle of the afternoon.

Holds well in an airtight container for a few days, in a cool, dry place, although the top will lose that crunchiest point. You can also chop everything and serve in a bowl with milk as if they were cereals.

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