Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Baked Carrot Cake Oatmeal

By Friday, November 29, 2013 , , , ,


This is about as close as breakfast can get to actually being dessert. This baked oatmeal is crunchy on top, but soft and moist on the inside, and packed full of flavour from cinnamon, nutmeg and ginger. It makes a really filling and delicious breakfasts for those mornings when you have just a little extra time.

You will need:

1/2 cup oats
1/2 cup almond milk
1 ripe banana
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp fresh grated ginger
1 small carrot
1/2 tsp baking powder

Firstly preheat your oven to 180C and allow it to warm up whilst you cook. Soak your oats in the almond milk for 10-15 minutes to soften up, and meanwhile, mash your banana roughly with a fork, leaving a few slices behind for decoration. Grate your carrot on the finest grater you have, and combine the oats, vanilla extract, baking powder, carrot, banana and spices in a bowl. Pour into a small baking dish and top with the remaining slices of banana. Bake for approximately 20 minutes or until crispy and browned on the top, and serve with lots of peanut butter, granola or nuts

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32 comments

  1. Interesting combination. I'll try it.

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  2. Trying it today! :)

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  3. mine burnt on the top but was raw in the middle :(

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    1. I cannot predict the behaviour of your oven, I just give a generic cooking time. Next time you'll just have to turn it down and cook it for longer!

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  4. This comment has been removed by a blog administrator.

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  5. How can I make this without the banana? :)

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    1. You can leave the banana out but it will probably be a bit dry so you'll need more milk and it won't taste as nice without the sweetness of the banana so you'll probably need sugar of some sort. I definitely recommend using banana :)

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  6. Think I'll double this and eat as a dinner some day :)

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  7. Probably a silly question but is the milk just used for soaking, or do you drain it away and only used the soaked oats?

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    1. The oats soak up all the milk, so there's nothing to drain off, you just use it all :)

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    2. Thank you! Can't wait to try this :)

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  8. Will it be baked like a cake or still mushy inside? thank you so much!

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    1. It'll be a little bit soft and moist inside, like a carrot cake would be, rather than dry like a sponge cake :)

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    2. thank you very much! that's a good thing to hear, my hubby doesn't like dry cakes too much, so I hope he will like this one. thank you!

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    3. I hope he loves his breakfast! :)

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  9. tsp stands for teaspoon right?
    and tbsp is tablespoon..

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  10. hello, I love this recipe but what brand of oats do you use?

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    1. Hey!
      The brand of oats literally doesn't matter, we just buy whatever from the supermarket :)

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  11. Try putting a flax egg in next time, I tried it as I used to use and egg white and the consistency was the same! Fluffy and cakey!

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    1. Thanks! I tried it once before but I like the texture this way more :)

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  12. Where did you get the bowl/pan? I really like it

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    1. It's a mini metal tartlet tin, I think you can buy them at all kitchen stores!

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  13. could this be made the night before and left in the fridge untill you bake it ? Or do you think the banana would go funky?

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    1. I suppose it could be? The banana slices on the top would go very brown though, I'd leave putting those on till the morning and keep the banana in an airtight jar

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  14. Made this today for breakfast and it's absolutely delicious! I didn't have any baking powder but it still turned out to be good!

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    1. I'm glad you enjoyed it! The baking powder isn't essential, it just makes it rise a little more :)

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  15. Brittany Bendall19 June 2014 at 10:11

    Just made this, was so good! Love your blog and instagram page!

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  16. Would it taste really different if I didn't use ginger?

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    1. No, not really different, but I find it really adds to the flavour!

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  17. Hi is this the quantities for making 1 single muffin/cake ?
    thanks L

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