Carrot cake baked oats
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Banana
115 g, mashed
Semi Skimmed Milk
100 ml
Carrots, raw
75 g, grated
Orange
1 medium, grated zest
Raisins
30 g
Pecan Nuts
30 g, toasted, 4 reserved, the res roughly chopped
0% fat natural Greek yogurt
4 tablespoon(s)
Instructions
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.
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