Carrots & Oats
Feb 04, 2025- This is a lovely side.
- The oats make a nice crispy top on the carrots, and the olive oil is a little indulgent but totally worth it.
- I love any excuse to eat some nuts, so I’ve included almonds in this recipe.
Prep time: 5 minutes Cook time: 30 minutes Serves: 2 Nutritional Information per cookie:
- Protein: 16.5g
- Fat: 30.8g
- Carbohydrates: 30.9g
- Fibre: 10.3g
- Calories: 473
Ingredients:
- 25g porridge oats
- 20g flaked almonds
- 3 carrots, peeled and sliced
- 2 tsp olive oil, melted
Method:
- Preheat the oven to 180°C/350°F/gas 4.
- Mix the oats and almonds in a small bowl and set aside.
- Boil the carrots in salted water for 5 minutes. Drain and place them in an ovenproof dish. Pour over half the olive oil.
- Tip in the oats and almonds and spread them evenly over the carrots. Pour over the remaining melted olive oil.
- Bake for 25 minutes, until the top is golden and crispy.
