Carrot Cake Baked Oats Recipe

Warming carrot cake baked oats made with banana, grated carrot, raisins, pecans and cosy spices, topped with a creamy dairy-free yoghurt topping. An easy gluten-free, dairy-free breakfast that makes four generous portions and is perfect for making ahead.

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Course: Breakfast

Keyword: batch cooking, Dairy Free, Easy, Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 470kcal

Equipment

Ingredients

For the baked oats:

200 g gluten-free rolled oats
1 ripe banana mashed
2 eggs
400 ml unsweetened almond milk
100-120 g carrot finely grated
2 tbsp ground flaxseed
50 g pecans roughly chopped
50 g raisins
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 tsp vanilla extract
1 tsp baking powder
Small pinch of salt

For the Creamy Yoghurt Topping

500 g unsweetened soya yoghurt
1½ tsp vanilla extract
1½ tsp lemon juice
½ tsp ground cinnamon
Small pinch of salt
1-2 tsp maple syrup optional

Instructions

Preheat the oven to 180°C / 160°C fan.
Mash the banana in a large mixing bowl.
Add the eggs, almond milk and vanilla extract and whisk until combined.
Stir in the grated carrot.
Add the oats, ground flaxseed, cinnamon, ginger, nutmeg, baking powder and salt. Mix everything together well.
Stir through the raisins and most of the chopped pecans, keeping a few pecans back for the top.
Pour the mixture into a baking dish and scatter over the remaining pecans.
Bake for 40-45 minutes, until the centre is set and the top is lightly golden.
While the oats are baking, mix together all of the yoghurt topping ingredients. Taste and add the maple syrup if you'd like it a little sweeter, then keep chilled until needed.
Allow the baked oats to cool slightly before cutting into four portions. Serve warm with the chilled yoghurt topping and, if you like, a little maple syrup or honey drizzled over the top.

Notes

Use certified gluten-free oats if you need the recipe to be gluten-free.

I use 50g raisins as I find this gives little bursts of sweetness throughout the baked oats. The banana and raisins mean I don't add sugar to the oat mixture itself.

If you prefer a sweeter breakfast, drizzle a little maple syrup or honey over your portion when serving. You can also add 1-2 teaspoons of maple syrup to the yoghurt topping.

Reheating: I prefer to reheat the baked oats in the oven as it helps the top stay slightly crisp. Place one or two portions in an ovenproof dish, cover loosely with foil and reheat at 180°C / 160°C fan for around 20-25 minutes, or until hot throughout. For a quicker option, you can microwave an individual portion until piping hot, although the texture will be softer.

Store the baked oats and yoghurt topping separately in covered containers in the fridge for up to 3-4 days. Add the chilled yoghurt topping after reheating.

Nutrition information is an estimate per serving, including the yoghurt topping and based on four portions. Optional maple syrup or honey is not included.

Nutrition