Yep, you read the title right; I have jumped onto the extremely long bandwagon of baked oats. Well, I actually boarded said wagon a month or so ago, fell off it briefly, but climbed straight back onto the front seat this week and guided it perfectly into my mouth. To be honest, when I first read about the breakfast phenomenon that is baked oats, my initial reaction was “that’s just weird!”. Being a huge porridge fan, I just didn’t get it; why would you put an already extremely comforting and creamy bowl of oats into the oven? My little foodie brain was baffled, but also very intrigued, so here we are baking oats for breakfast!
If you’re going to try something new, whatever that may be, you may as well go big or go home, right? So it seemed only right for my first baked oats recipe to be based upon one of my favourite cakes of all time: carrot cake! I mean, who doesn’t want their first meal of the day to trick our unassuming taste buds into thinking they’ve been smacked with a glorious slab of cake at silly o’clock in the morning? Sign me up immediately please! I long for the day I wake up and think “screw it, I’m having actual cake for breakfast!”. We can all dream.
A wonderful merge of my first two carrot cake based recipes, this baked oats belter has all the elements you would want and expect in your slice of carrot cake. A hint of spice flowing in every bite; the al dente texture of grated carrot; the nutty crunch of walnuts; and the creaminess bringing it altogether like a wonderfully whipped buttercream. We best move onto the recipe itself otherwise I will be making an unplanned detour to the treat tin! Although, I have heard people are the proud owners of whole treat cupboards, not just tins and now realise I seriously need to up my game on that front. Heroes don’t always wear capes, they have cupboards full of treats. New life goal sorted.
Carrot Cake Baked Oats for One
Total time: 30 minutes
Makes: One portion
Per serving (approximate):
- 295 calories
- 46g carbohydrates
- 8g fat, of which saturates 2g
- 10g protein
- 14g sugar, natural from fruit and vegetables
- Small mixing bowl
- Oven proof dish (I used a square dish approximately 5.5″x5.5″)
- Hand grater
- 40g rolled oats
- 100ml semi-skimmed milk
- One small carrot, grated
- Half a banana, mashed
- 1/4 tsp mixed spice
- 1/4 tsp baking powder
- 1/4 tsp vanilla essence
- 2-3 walnuts, chopped
- Sunflower oil cooking spray (I used Frylight)
- Heat the oven to 180c.
- In the small mixing bowl, mash the banana and grate in the carrot.
- Add the rolled oats, mixed spice, baking powder, vanilla essence and walnuts and mix everything together.
- Pour in the milk and stir so everything is well mixed (the mixture will be quite wet).
- Spray your oven proof dish with a few sprays of the sunflower oil spray (this will stop the bake from sticking) and pour in your oat mixture.
- Bake for 20 minutes (this will vary slightly depending on the size and shape of your dish).
- Enjoy whilst hot!
- SERVING SUGGESTION: top your baked oats with a nice dollop of thick 0% yoghurt and a drizzle of light syrup, or chocolate, for extra flavour, protein and indulgence!
A super easy, quick and comforting breakfast to kick start any day of the week! Slightly sweet and one portion of your daily fruit and vegetable intake without even knowing. Told you it was a belter! I am now a fully fledged baked oats convert and I hope this recipe turns you into one as well!