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Carrot cake baked oats

Carrot cake baked oats

Total Time
50 min
15 min
35 min
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.



30 g

Rolled oats, dry

1 cup(s), (120g)

Baking powder

1 tsp

Mixed spice

1 tsp

Sugar-free maple syrup

2 tbs


1 medium

Mashed banana

½ cup(s), (125g)

Skim milk

100 ml


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

cup(s), (80g)

Oil spray

2 x 3 second spray(s)


  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.


TO REFRIGERATE: Store any leftover carrot cake baked oats (without yoghurt), 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.