If you’re a fan of carrot cake, here’s the dessert in breakfast form – autumnal, warming and delicious
Thanks to its moist texture, sweet flavour, and light sponge, carrot cake is hard to turn down. However, due to its high sugar content, it hasn’t managed to secure a spot amongst healthy breakfast choices.
Instead, it remains a teatime indulgence, best paired with a cuppa. If you’re yearning for carrot cake flavours at breakfast but require something genuinely filling, this baked oats recipe delivers perfectly.
It’s packed with hearty oats, a protein-rich egg, naturally sweet bananas, and grated carrots; the dish contains everything needed to keep you satisfied throughout the morning. Waitrose’s recipe creators say it will certainly “warm you up nicely.”
Additionally, the recipe can be prepped the night before, allowing you to enjoy this cake-inspired breakfast with minimal effort come morning, reports the Express.
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 results from baking the oats, so start by heating the oven to 180C, gas mark 4, ensuring it’s properly hot when the mixture is ready.
Combine the oats, carrots, walnuts, raisins, baking powder, and spices in a bowl, then add the remaining ingredients to a separate jug. The jug should hold the milk, egg, mashed banana, maple syrup, and vanilla extract.
Next, whisk all the wet ingredients together until you achieve a smooth blend. Combine the liquid with the dry ingredients in the bowl.
For those whipping up 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 tuck into 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. Allow the baked oats to cool for five minutes, then serve with a dollop of coconut milk yoghurt and a drizzle of more maple syrup, if you fancy.
