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Photo of Carrot cake baked oats by WW

Carrot cake baked oats

4
Points® value
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 yogurt – ideal when you feel like something a bit different for breakfast.

Ingredients

Unsalted pecan halves

1 oz

Uncooked rolled oats

1⅓ cup(s)

Baking powder

1 tsp(s)

Ground allspice

1 tsp(s)

Sugar-free maple syrup

1 tbsp(s)

Egg

1 large

Banana

½ cup(s), mashed

Fat-free skim milk

⅜ cup(s)

Carrots

⅔ cup(s), finely grated

Orange zest

2 tsp(s)

Fresh dates

2 item(s), pitted, finely chopped

Plain fat free Greek yogurt

⅓ cup(s)

Cooking spray

3 spray(s)

Instructions

  1. Preheat oven to 350°F. 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 appears. 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 zest, 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. Let stand for 5 minutes. Serve warm, topped with yogurt.

Notes

TO REFRIGERATE: Store any leftover carrot cake baked oats (without yogurt), covered in ramekins, for up to 2 days. Uncover and microwave until warm to serve. TO FREEZE: Store, as above, for up to 2 months. Thaw at room temperature. Reheat, as above.

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