Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal with fresh carrot, banana, raisins, walnuts and warming spices. Lightly sweetened with honey, it’s an easy, nourishing breakfast that’s perfect for meal prep.
Equipment
- Weighing scales
- Large mixing bowl
- Spatula
- Fork
- Grater
- Baking dish
- Oven
Ingredients
Oatmeal Base
- 150 g Carrots (grated)
- 100 g Banana (mashed)
- 150 g Oats
- 350 ml Almond milk
- 1 teaspoon Cinnamon powder
- ½ teaspoon Nutmeg powder
- ½ teaspoon Ginger powder
- 1 teaspoon Baking powder
- ½ teaspoon Pink salt (or sea salt)
Fruit, Nuts & Seeds
- 10 g Chia seeds
- 10 g Flax seeds
- 40 g Walnuts (lightly crushed)
- 30 g Pumpkin seeds
- 20 g Raisin
To Sweeten
- 30 g Honey
Method
- Preheat the oven to 190°C.
- Peel and finely grate the carrot
- Mash the ripe banana with a fork and roughly chop the walnuts.
- Add the rolled oats, cinnamon, pink salt, and baking powder to a large mixing bowl large mixing bowl for combining the oatmeal mixture.
- Add the almond milk, honey, grated carrot, and mashed banana then mix until well combined.
- Add the walnuts, raisins, chia seeds, flaxseed, and pumpkin seeds. Stir thoroughly until evenly distributed.
- Transfer the mixture to a baking dish and spread evenly.
- Allow to rest for 10 minutes before baking.
- Bake for 30–35 minutes, until lightly golden on top and set in the centre while remaining soft and moist inside.
- Remove from the oven and leave to rest for 5–10 minutes before portioning and serving warm.
Recipe Notes
Variations:
For a different twist, add some grated apple or finely chopped pineapple along with the carrot. You can also swap the raisins for another dried fruit.
Make-ahead option
Prepare the mixture the night before, cover and refrigerate overnight. In the morning, give it a good stir. If the mixture has thickened considerably, add a small splash of almond milk before transferring it to the baking dish and baking as directed.
Serving suggestions:
Serve warm with coconut yoghurt, chia seed jam, nut butter and fresh seasonal fruit. A little extra drizzle of honey also works well. Nut-free option:
Omit the walnuts and use a nut-free plant milk, such as oat or soya milk. For extra crunch, add a few more pumpkin or sunflower seeds. Flavour variations:
Add finely grated orange zest or a little vanilla extract for another layer of flavour. You can also adjust the cinnamon, ginger and nutmeg to suit your taste. Gluten-free option:
Use certified gluten-free oats if you need the recipe to be gluten-free, as regular oats may be subject to cross-contamination during processing.
Serve warm with coconut yoghurt, chia seed jam, nut butter and fresh seasonal fruit. A little extra drizzle of honey also works well. Nut-free option:
Omit the walnuts and use a nut-free plant milk, such as oat or soya milk. For extra crunch, add a few more pumpkin or sunflower seeds. Flavour variations:
Add finely grated orange zest or a little vanilla extract for another layer of flavour. You can also adjust the cinnamon, ginger and nutmeg to suit your taste. Gluten-free option:
Use certified gluten-free oats if you need the recipe to be gluten-free, as regular oats may be subject to cross-contamination during processing.
Nutrition Facts
Serving: 150gCalories: 301kcalCarbohydrates: 42gProtein: 9gFat: 13gSodium: 355mgPotassium: 506mgFiber: 7gSugar: 12gVitamin A: 5030IUVitamin B1: 0.3mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 4mgVitamin E: 1mgVitamin K: 6µgCalcium: 184mgCopper: 0.4mgFolate: 34µgIron: 3mgManganese: 2mgMagnesium: 115mgPhosphorus: 329mgSelenium: 12µgZinc: 2mg