Carrot cake is hard to resist because of its moist texture, sweet flavour and soft sponge.
However, due to its high sugar content, it has failed to secure a spot in the lineup of healthy breakfast dishes.
With this recipe, you can indulge in all the delectable flavours of traditional carrot cake without guilt over the ingredients.
Packed with filling oats, protein-rich egg, naturally sweet bananas and grated carrots, these baked oats are not to be missed.
According to the Waitrose recipe creators, they’re guaranteed to “warm you up nicely.” The recipe is designed to be made the night before so the oats can be enjoyed with minimal effort in the morning.
Carrot cake baked oats recipe
Ingredients (for two)
50g gluten-free oats
One small carrot, grated (about 40g)
25g chopped walnuts
25g raisins
One tsp baking powder
One tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp freshly grated nutmeg
100ml unsweetened almond milk
One free-range egg
One tbsp maple syrup
One tsp vanilla extract
One small ripe banana, mashed
Method
The cake-like texture comes from baking the oats, so start by preheating the oven to 180C, gas mark 4, to ensure it’s nice and hot when the mixture is ready.
Combine the oats, carrots, walnuts, raisins, baking powder, and spices in a bowl, then pour the remaining ingredients into a separate jug.
You should have the milk, egg, mashed banana, maple syrup and vanilla extract in the jug. Now whisk all the liquid products together to form a smooth mixture.
Mix the liquid into the bowl of dry ingredients. For those preparing the baked oats the night before, mix everything except the baking powder and nuts and leave them in a bowl in the fridge overnight.
When you’re ready to eat the baked oats, transfer the mixture into two small ovenproof dishes (about 250ml in volume) and bake for 30 to 35 minutes in the oven.
There should be a very slight wobble in the middle. Leave the baked oats to cool for five minutes, then serve with a spoonful of coconut milk yoghurt and a drizzle of more maple syrup, if you like.
