Carrot Cake Baked Oats
Josh Ball
Rated 3.9 stars by 15 users
Category
Breakfast
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Did someone say... carrot cake for breakfast?
This wholesome baked oats recipe brings all the classic flavours you love into a nourishing, high-fibre dish that actually counts toward your daily veggie goals.
It’s a fun and delicious way to sneak veggies into your morning routine, and it’s all thanks to @cookedbyclauds (yep, dietitian-approved!). Her genius tip? Start the day with one or two serves of veg so there’s less to think about later — and what better way than cake for breakfast?
Give it a go, and while you’re at it, avoid the hassle and stock up on all your kitchen essentials from the Farmers Pick Pantry
Ingredients
-
1 cup rolled oats
- ⅓ cup wholemeal flour
- 1 tsp baking powder
- 1 medium carrot, grated
- 1 egg
- 1 tbsp vanilla yoghurt
- ½ tbsp honey
- 1 ½ tbsp sultanas
- 1 tbsp chia seeds
- 1 tbsp walnuts, chopped
- ¾ cup milk
- 3 tbsp vanilla yoghurt
- 1 tbsp walnuts, chopped
- ½ tbsp sultanas
Toppings
Directions
Preheat the oven to 180ºC.
- In an oven proof container, mix together all the ingredients until well combined.
- Bake for 30 minutes, until golden and firm to touch.
- Remove from the oven and allow to cool before topping with the yoghurt layer, chopped walnuts and sultanas.
- Serve immediately or keep refrigerated and enjoy the next day.
