Carrot cake baked oats
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These individual oat-based pots are delicious served warm from the oven with a spoonful of Greek yoghurt – ideal when you feel like something a bit different for breakfast.
Ingredients
Pecans
30 g
Rolled oats, dry
1⅓ cup(s), (120g)
Baking powder
1 tsp
Mixed spice
1 tsp
Sugar-free maple syrup
2 tbs
Egg(s)
1 medium
Mashed banana
½ cup(s), (125g)
Skim milk
100 ml
Carrot(s)
⅔ cup(s), grated, grated (80g)
Orange rind
2 tsp, finely grated
Fresh dates
2 individual, pitted, finely chopped
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray 4 x 150ml capacity ramekins or ovenproof dishes with oil. Spread pecans over a baking tray. Bake for 6-8 minutes, until a darker golden colour and fragrant. Cool slightly, reserve 4 toasted pecans and finely chop the remaining.
2
Reserve 1 tablespoon of oats. Process remaining oats with baking powder, spice, syrup, egg, banana, milk and a pinch of salt in a food processor until smooth.
3
Remove blade from food processor and stir in carrot, orange rind, dates and chopped pecans.
4
Divide mixture evenly into prepared ramekins. Sprinkle with reserved oats and press a reserved toasted pecan in the centre of each. Place on a baking tray and bake for 25 minutes or until puffed and golden, and a skewer inserted into centres comes out clean. Stand for 5 minutes. Serve warm, topped with yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.