As I mentioned earlier in the week, carrot is my ingredient of the month, and I know sweet carrot recipes aren’t for everyone. But if you love carrot cake just as much as I do, this healthy in season carrot cake baked oats recipe could be perfect for you.
It’s delicious and warming, perfect while the mornings are still on the colder side and tastes just like the cake. And with the fresh carrot in there, you even get one of your five a day too.
Yes, baked oats take a little more time than the average quick breakfast, but it only takes a few minutes to prep so you can still fit this carrot cake baked oats recipe into your weekday morning routine if you want to give them a try.
NUTRITIONAL INFORMATION
This recipe, prepared as shown, contains 10.5g of fibre and 17g of protein. As far as breakfasts go, this one is pretty balanced. There’s a source of healthy fats from the pecans, a protein source from the Greek yoghurt and nuts and a good source of slow release carbs from the oats, and one of your 5-a-day from the carrot.
In terms of vitamins and minerals, each serving contains half of the recommended daily amount of calcium (providing you’re using fortified non-dairy alternatives) and the full RDA of vitamin A, 25% of your daily B1 and just over a third of your daily B2.
INGREDIENTS CHOICES AND SUBSTITUTES
As you’ll see below, this recipe contains a couple of optional ingredients and/ or recipe changes depending on your preferences.
If you wish, you can make it nut free by removing the pecans, but you’ll lose some of that traditional carrot cake flavour in doing so. Likewise with the raisins and cinnamon.
This is a single serving recipe, so feel free to multiply this as required. Leftovers can be eaten cold, or microwaved until warm (some texture sacrifices will be made in doing so) but avoid reheating in the oven.
CARROT CAKE BAKED OATS RECIPE
Healthy balanced carrot cake baked oats recipe, perfect for a sweet tooth with some healthy fats and one of your five a day.
This recipe is gluten free, dairy free and vegan. It can be made nut free by opting to remove the pecans. I used soy dairy alternatives, but this recipe can easily be made soy free too.
Carrot Cake Baked Oats Recipe
Healthy balanced carrot cake baked oats recipe, perfect for a sweet tooth with some healthy fats and one of your five a day.
Course Breakfast
Cuisine American
Keyword Carrot Cake Baked Oats
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Calories 502 kcal
Ingredients
- ½ cup GF oats
- ½ tsp ground cinnamon
- 100 g Vegan Greek Yoghurt
- ½ cup non-dairy milk
- 1 medium carrot grated
- 1/8 cup raisins
- 1/8 cup crushed pecans
- 1 tbsp liquid sweetener of choice
- 1 powdered egg replacer optional
Instructions
- Preheat oven to 175c (350F)
- There are two options here, you can blend your mix until it’s smooth with no visible carrots, or serve it with the pieces like an actual carrot cake. As you can see from the photos, I went with option B and had mine with chunks, but I know some people don’t like the idea of visible carrots in their breakfast, or want to hide them from their kids. Either option works.
- If you wish to make yours smooth, blend together all of the ingredients other than the pecans and raisins. Only add a third of a cup of milk originally and add more if required. The overall texture should be like a really thick pancake batter, not too runny with no visible pools of liquid.
- To serve like mine, mix all of the ingredients in a bowl and stir until thoroughly combined. Transfer to an oven safe dish and cook for 20-25 minutes until the top has puffed and a toothpick comes out clean.
Recipe Notes
If you’re unsure about including the egg replacer – the egg replacer helps the dish puff/ rise slightly more, like a cake, but makes no difference to the taste. It may be ever so slightly fluffier with the egg replacer, but it isn’t an essential ingredient if you don’t have one to hand.
