So Now We're Putting Vegetables in Our Porridge

Katie Fowler
by Katie Fowler

Is there anything better than having dessert for breakfast? If you ask us, we’d have to say no. As autumn is in full swing and winter is drawing ever closer, we’re thinking about all the ways that we can start swapping out our muesli and fruit for a warming bowl of porridge. At MyDomaine Australia, we are big-time foodies (especially in the colder months), and you’ll often find us in the kitchen creating new meals (follow our Snapchat account for proof). Never ones to skimp on the health factor, we’re always thinking about the nutritional value of a meal, especially when it comes to breakfast. When we saw this delicious recipe for Spiced Carrot Baked Oatmeal we couldn't wait to try it.

“I love oats and porridge. Especially in the cooler months. It’s a warm, cosy, comforting meal with so many options for toppings and flavours,” said Ashley Alexander from Gather & Feast. Alexander is one of our favourite food bloggers, and has come up with a way to make your breakfast an indulgence without skimping on the health factor (sounds too good to be true right?). Carrot fans, keep scrolling.

Spiced Carrot Baked Oatmeal with Maple Roasted Pecans


Gather & Feast


3 cups rolled oats

2 tbs. ground linseed

¼​ cup whole linseed

4 tbs. chia seeds

1 cup pecans, roughly chopped

1 tbs. cinnamon powder

1 tsp. vanilla powder

¼ tsp. mixed spice

Pinch of sea salt

4 carrots grated

2 tbs. coconut oil

⅓ cup maple syrup

4 cups almond milk

Maple roasted pecans

½ cup pecans, roughly chopped

3 tbs. pure maple

Pinch sea salt


Pre-heat your oven to 190 C.

Place all ingredients into a mixing bowl and mix until combined.

Pour the oatmeal batter into a medium sized oven dish or into 8 medium sized ramekins, and place into oven.

Bake for 30 minutes.

Spread the extra pecans onto a paper lined baking tray and coat with pure maple and a sprinkling of sea salt.

Bake the pecans for about 15-20 minutes.

Take the oatmeal and pecans out of oven and let cool for 5-10 minutes.

Serve with extra almond milk or natural yoghurt and a sprinkling of the maple roasted pecans.

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