Photo of Carrot cake baked oats by WW

Carrot cake baked oats

Points® value
Total Time
40 min
15 min
25 min
These individual oat-based pots are delicious served still warm from the oven with a spoonful of Greek yogurt – ideal when you want something a bit different for breakfast.


Calorie controlled cooking spray

4 spray(s)

Porridge oats

125 g

Baking powder

1 teaspoon(s), level

Mixed Spice

1 teaspoon(s), level

Agave Syrup

2½ tablespoon(s), level

Egg, whole, raw

1 large, raw


115 g, mashed

Semi Skimmed Milk

100 ml

Carrots, raw

75 g, grated


1 medium, grated zest


30 g

Pecan Nuts

30 g, toasted, 4 reserved, the res roughly chopped

0% fat natural Greek yogurt

4 tablespoon(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 4 x 150ml ramekins with cooking spray.
  2. Set aside 1 tablespoon of the oats, then put the remainder in a food processor or blender, along with the baking powder, mixed spice, agave syrup, egg, banana, semi-skimmed milk and a pinch of salt. Blitz until smooth.
  3. Remove the blade (if using a food processor) and stir in the carrot, orange zest, raisins and the chopped pecans.
  4. Divide the mixture between the prepared ramekins. Scatter with the reserved oats and press a whole pecan in the centre of each. Transfer to a baking tray and bake for 25 minutes until puffed and golden, and a skewer inserted into the middle of the mixture comes out clean.
  5. Leave to stand for 5 minutes, then serve with the yogurt.