Nicki (@cardiffbites.bsky.social)

Breakfast Baked Oats with Carrots, Parsnips and Pecans Comforting and warming, this Breakfast Baked Oats with Carrots, Parsnips and Pecans, from cookbook author Melissa Hemsley, is essentially a turbo-charged porridge. “Think of it as a soft, healthy flapjack that packs a healthy source of protein. Parsnips give more complex sweetness than carrot alone, and the pecans and banana have a caramel flavour that makes the whole dish feel like a proper treat. I like to serve mine with a dollop of Greek yoghurt.” If you like, swap the parsnips for grated apple, and try nutmeg or cloves instead of the turmeric. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free. https://www.ocado.com/recipes/breakfast-baked-oats-with-carrots-parsnips-and-pecans/6wYREJPubv2nexz0KtUmbI