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Carrot Cake Baked Oats
Baked oats are a highly nutritious, high fibre breakfast option. This recipe is dairy free, wheat free and refined sugar free.
Prep Time
20
mins
Cook Time
50
mins
Total Time
1
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:
8
Calories:
263
kcal
Author:
Our Nourishing Table
Equipment
2 mixing bowls
Baking dish
Whisk
measuring cups and spoons
Ingredients
2
cups
organic rolled oats
⅔
cup
walnuts
roughly chopped
2
carrots
grated
½
tsp
nutmeg
2
tsp
cinnamon powder
¼
tsp
cardamom powder
1
tsp
baking powder
aluminium free
¼
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
2
tsp
vanilla extract
Instructions
Preheat oven to 180 degrees Celsius.
In a large bowl add rolled oats, walnuts, grated carrot, 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.
Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon.
Place in oven and bake for 45 minutes or until golden brown on top. Serve topped yoghurt of choice
Notes
Nutrition Facts are an estimate only.
Did you make this recipe? Share your recreation on
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and tag
@ournourishingtable.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
41
mg
|
Sodium:
183
mg
|
Potassium:
251
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
2607
IU
|
Vitamin C:
1
mg
|
Calcium:
142
mg
|
Iron:
2
mg