Carrot & Oat Bake

• 200g Porridge Oats
• 1000g Carrots, Grated
• 40g Golden Syrup
• 100g Ripe Bananas, Mashed
• 10g Gluten-Free Baking Powder
• 60g Sunflower Spread
• 15ml Vanilla Extract

1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. In a large bowl, combine the oats and baking powder.
3. Then in a separate bowl, mix together the grated carrot, mashed banana, golden syrup, sunflower spread and vanilla extract.
4. Afterwards, combine the wet mixture into the dry ingredients until they form one mixture.
5. Spoon heaped teaspoons of the mixture onto the tray and flatten slightly to form cookie shapes.
6. Bake them for 12–15 minutes, or until lightly golden and firm to the touch.
7. Allow to cool on a wire rack before enjoying!

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.