Carrot Cake Baked Oats.
High Fibre | Source of Protein
Soft, gently set and warmly spiced, these carrot cake baked oats taste like a lighter, breakfast-appropriate take on the classic. Sweetened mostly by banana, sultanas, and carrot, with just a little maple syrup. Finished with a thick, lightly sweetened Greek yoghurt topping, they work beautifully as a make-ahead breakfast or a slice-and-go snack that’s comforting and nourishing.
Serves 9
Tips & Tricks:
Cream Cheese Frosting: For an even more carrot cake-y vibe, swap 100g of the Greek yoghurt in the topping for 100g cream cheese.
Texture: Somewhere between a cake and porridge - it firms up and becomes sliceable as it cools.
Storage: Keeps well in the fridge for 3–4 days, or can also be frozen (bottom part only). Reheat gently in the microwave - the topping can also be reheated but do it in short bursts to stop it curdling. Alternatively, add the cold topping to the warm base ‘a la minute’.
Dish size: A 8x8in (20x20cm) or similar works best. Adjust cooking time if a smaller/larger tin is used.
Ingredients.
400 ml / 1⅔ cups milk, any type will work
2 large eggs
2 medium ripe bananas, mashed (about 180 g)
2 medium carrots, grated (about 120 g)
1 tbsp maple syrup, or honey
200 g / 2 cups porridge oats, or ‘rolled oats’
30 g / scant ¼ cup wholemeal plain flour, or plain white flour
1 tsp baking powder
½ tsp bicarbonate of soda
3 tsp ground cinnamon
2 tsp ground ginger
Pinch of salt
60g sultanas, or raisins
60g walnuts
Topping:
300 g Greek yoghurt, 5-10% fat
2 tbsp maple syrup
1 & 1/2 tsp vanilla extract/bean paste
Extra chopped walnuts, to finish (optional)
Equipment.
small oven dish (20 x 20 cm / 8 x 8 in, or 23 x 15 cm / 9 x 6 in)
baking/parchment/greaseproof paper
Method.
Heat the oven to 180c fan/200c (no fan)/350f.
In a jug/bowl, whisk the eggs with the milk until well combined.
Add the bananas, oats, flour, baking powder, bicarbonate of soda, carrots, walnuts, sultanas, maple syrup, spices and salt to a large bowl or directly into the baking dish and stir to combine.
Pour over the egg and milk mixture and mix thoroughly until evenly combined.
Bake for 30 minutes, until just set in the centre and lightly golden on top.
Stir together the Greek yoghurt, (cream cheese, if using) maple syrup and vanilla, then chill until needed.
Allow the baked oats to cool slightly before spreading over the topping and slice into 9 squares.
