Selph Naturopath, Sarah Benna Doyle, shares her Carrot Cake Baked Oats recipe for an immunity-boosting breakfast this winter.
“This recipe has a lot of different powerhouse ingredients. One of the best things we can do to look after our immune system this winter is to take care of our gut.
The gut is considered the largest immune organ. 70% of our immune system is found within our gut. Eating fibres from whole grains, fruits, and vegetables is essential for a good balance of gut bacteria and maturation of our immune system.
This recipe is packed with fibre that will not only support our gut but also help maintain healthy cholesterol levels from the beta glucans in oats. Apple skins are a great source of pectin, another fibre to support our gut health, along with quercetin – an amazing plant compound that acts as a natural antihistamine.
Enjoy these baked oats for breakfast, dessert, or as a snack!” – Sarah
Carrot Cake Baked Oats Recipe
- 2 large carrots, grated
- 1 medium apple, grated
- ¾ cup macadamia milk (or any dairy-free milk of choice)
- 3 eggs
- 2 cups rolled oats
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tbsp ground cinnamon
- ¼ tsp Himalayan salt
- ¼ cup chopped walnuts
- 2 tbsp pumpkin seeds
- Coconut yoghurt, to serve
- Preheat oven to 180°C. Line a 20cm square baking tin with baking paper.
- In a medium mixing bowl, whisk together the milk and eggs. Once combined, stir in the remaining ingredients.
- Pour mixture into the lined baking tin and bake for 40-45 minutes, or until lightly golden brown.
- Serve warm with a dollop of yoghurt, or allow to cool and enjoy later.
Sarah Benna Doyle is a qualified Naturopath with a Bachelor’s Degree in Health Science. Sarah is passionate about educating and supporting clients to improve all aspects of their lives for optimal health and wellbeing.
If you would like to begin your health journey with Sarah, you can book an initial consultation here.