Carrot cake baked oats
Rolled oats, dry
1⅓ cup(s), (120g)
Sugar-free maple syrup
½ cup(s), (125g)
⅔ cup(s), grated, grated (80g)
2 tsp, finely grated
2 individual, pitted, finely chopped
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
2 x 3 second spray(s)
- 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.
- 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.
- Remove blade from food processor and stir in carrot, orange rind, dates and chopped pecans.
- 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.