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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.
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
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Preheat oven to 175c (350F)
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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.
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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.
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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.
Serve and enjoy!
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. The version shown in the photos was made without the egg replacer.