Ingredients
RSF, VGN 
1 hr 
8 - 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
- 2½ cups grated carrot (about 4 medium carrots)
- 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
Method
- Pre-heat your oven to 190 degrees celsius.
- Place all of the 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 the oven.
- Bake for 30 minutes.
- Spread the extra pecans onto a paper lined baking tray and coat with the pure maple and a sprinkling of sea salt.
- Bake the pecans for about 15-20 minutes (I like to cook them at the same time as the oatmeal by placing them into the oven about halfway into the oatmeal cooking time).
- Once cooked, take the oatmeal and pecans out of the oven and let cool for 5-10 minutes.
- Serve with extra almond milk or natural yoghurt and a sprinkling of the maple roasted pecans. Delicious!
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