Carrot cake baked oatmeal

Carrot cake baked oatmeal with oats, banana, carrot, walnuts, Ceylon cinnamon and ginger – a warm breakfast from the oven, simple and aromatic.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 310 kcal per serving
• Protein: 10 g
• Fat: 11 g
• Carbs: 42 g

Ingredients

• 1 tbsp chopped walnuts
• 1 organic egg
• 1 carrot
• 0.5 tsp ground ginger
• 1 banana
• 60g porridge oats
• 150ml unsweetened almond milk
• 1 tsp Ceylon cinnamon

Method

You’ll need: oven · baking dish · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan). Wash and finely grate the carrot, and mash the banana in a bowl with a fork.
2. Add the egg, almond milk, Ceylon cinnamon and ground ginger to the banana and stir until smooth.
3. Fold in the oats, grated carrot and walnuts until evenly combined.
4. Transfer the mixture to an ovenproof dish and smooth the top. Bake at 180 °C for 30–35 min, until the oatmeal is set and the top is lightly golden brown.
5. Leave to cool briefly so it firms up a little and is easier to portion.
6. Serve warm, with a little extra cinnamon on top if you like.

Good to know

Tastes like carrot cake for breakfast, only much simpler. Warm, soft and spiced – for days when you want something mellow and comforting.

Swaps

Walnuts → pecans (similarly nutty, a little milder in flavour); almond milk → unsweetened oat milk (a bit creamier, often with some fibre); banana → unsweetened apple purée (less fruity sweetness, fresh and fruity); egg → 2 tbsp natural yoghurt (makes the mixture a little softer and, depending on the type, adds extra protein)

Allergens

Contains egg and tree nuts (walnuts, almonds in the almond milk). Usually good for children if the nuts are finely chopped, and generally no concern during pregnancy as long as the egg and the bake are fully cooked through. Contains: gluten (oats).

Dairy-free recipes