Carrot Cake Baked Oats
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Description
With shredded carrots, cinnamon, nutmeg, ginger, and maple syrup, these gluten-free carrot cake baked oats are the cake in breakfast form.
Ingredients
- 1 large egg room temperature
- 1 tablespoon non-dairy milk or yogurt
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil or butter
- ½ teaspoon vanilla extract
- 40 grams (½ cup) rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg preferably freshly ground
- ¼ teaspoon ground ginger
- Pinch sea salt
- 1 medium carrot grated, ~80 grams
Instructions
- Preheat the oven to 180°C (350°F) and grease two 150 ml (5 oz.) ramekins with oil or butter. Set aside. I recommend baking on a baking sheet of some kind for easier removal when baked, so that you can take the whole baking sheet out rather than trying to handle the ramekins when they're very hot.
- Add the egg, milk, maple syrup, oil, vanilla, oats, baking powder, cinnamon, nutmeg, ginger, and salt to a bullet blender or blending container for an immersion blender, if you have either, or otherwise a standing blender.1 large egg, 1 tablespoon non-dairy milk, 2 tablespoons maple syrup, 1 tablespoon coconut oil, ½ teaspoon vanilla extract, 40 grams (½ cup) rolled oats, ½ teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, Pinch sea salt
- Mix until very smooth and the oats have broken down into very small pieces, like whole wheat flour. Stir in the grated carrot to incorporate.1 medium carrot
- Divide the batter evenly between the two prepared ramekins.
- Bake for 18 to 20 minutes, or until lightly golden and just firm to the touch. Remove from the oven and cool for at least five minutes before serving with any desired toppings.
Notes
Layering in the ingredients with the wet ingredients first makes the mixture easier to blend.
Try adding two tablespoons of raisins or chopped walnuts, mixed in along with the carrot.
If you want to make one larger portion of baked oats instead of two, use a 230 ml (8 oz.) ramekin and bake for 20 to 25 minutes instead.
A full-sized blender does work for this recipe but the batter will need to be scraped down at least once, and scraped out with a spatula.
Baked oats are best served immediately, but can be refrigerated for a day if necessary. I’ve also baked them and then left them out at room temperature for a few hours, covered, before eating, and they were fine.
Nutrition
Serving: 1 | Calories: 247kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 170mg | Potassium: 267mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5248IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.