Carrot Cake Baked Oats

5 from 2 votes

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

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Breakfast

Cuisine: Dairy Free, FODMAP, Vegetarian

Diet: Low Lactose, Vegetarian

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

Servings:

Calories: 263kcal

Author: Our Nourishing Table

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
½ teaspoon nutmeg
2 teaspoon cinnamon powder
¼ teaspoon cardamom powder
1 teaspoon baking powder aluminium free
¼ teaspoon sea salt
2 cups almond milk or plant based milk of choice
⅓ cup maple syrup or honey
2 eggs or flax eggs
3 tablespoon coconut oil melted
2 teaspoon vanilla extract

Instructions

Preheat oven to 180 degrees Celsius.
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 45-60 minutes or until golden brown on top, depending on the size of your baking dish.
Serve topped with yoghurt, extra walnuts and a little pure maple syrup.

Notes

Nutrition Facts are an estimate only.

Storage

Store baked oats in the baking dish covered with compostable cling wrap. Alternatively, cut the baked oats into individual slices and transfer to an airtight container to 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.
raising - add ½ cup of raisins to the batter before baking.

Nutrition