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 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.
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