Carrot Cake Baked Oats

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

Published
Servings
Serves 2
Prep Time
10m
Cooking Time
30m

Ingredients

Everything for 2 servings

  • 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

Toppings

  • 3 tbsp vanilla yoghurt
  • 1 tbsp walnuts, chopped
  • ½ tbsp sultanas

Method

1

Preheat the oven to 180ºC.

2

In an oven proof container, mix together all the ingredients until well combined.

3

Bake for 30 minutes, until golden and firm to touch.

4

Remove from the oven and allow to cool before topping with the yoghurt layer, chopped walnuts and sultanas.

5

Serve immediately or keep refrigerated and enjoy the next day.