Carrot Cake Baked Oats

5 from 3 votes

Baked oats are a highly nutritious, high fibre breakfast option. This recipe is dairy free, wheat free and refined sugar free.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast

Cuisine: Dairy Free, FODMAP, Vegetarian

Diet: Low Lactose, Vegetarian

Keyword: baked oats, carrot cake, instant pot steel cut oats

Servings:

Calories: 527kcal

Author: Sarah Bell

Equipment

2 mixing bowls
Large Baking Dish
Whisk
Measuring Cups & Spoons

Ingredients

2 cups organic rolled oats
⅔ cup walnuts roughly chopped
2 carrots grated (1 1/2 cups firmly packed)
1/2 tsp nutmeg
2 tsp cinnamon powder
1/4 tsp cardamom powder
1 tsp baking powder aluminium free
1/4 tsp sea salt
2 cups almond milk or plant based milk of choice
⅓ cup maple syrup or honey
2 eggs or flax eggs
3 tbsp coconut oil melted, or olive oil
2 teaspoons vanilla extract

Instructions

Preheat oven to 180°C/356°F (conventional). Grease a 20cm x 20cm square baking dish.
In a large bowl add rolled oats, walnuts, cinnamon, nutmeg, cardamom, salt and baking powder. Stir to combine.
In a medium sized bowl whisk together milk, eggs, coconut oil, maple syrup and vanilla.
Pour wet ingredients into dry ingredients and stir until well combined. Add the grated carrot and stir through.
Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon. Place in oven and bake for 60 minutes or until golden brown on top. The baked oats will have a pudding like texture in the centre.
Serve topped with yoghurt, extra walnuts and a little pure maple syrup.

Notes

Nutrition Facts are an estimate only.

Storage

Cut the baked oats into individual slices and transfer to an airtight container and store in the fridge for up to 4 days or freeze for up to 3 months.

Variations

You might like to try my chocolate baked oats or baked oats with raspberry recipes. Some other variations that you can make include:

nut free - omit the walnuts and replace with pepitas if desired. Swap the almond milk for soy milk.
raisin - add 1/2 cup of raisins to the batter before baking.

Nutrition