Carrot Cake Baked Oats
This is something I make when I want a break from my usual boring breakfast eggs, but still want something nourishing and grounding. It has all the flavours of carrot cake, without feeling like dessert, and it’s easy to prep ahead for busy days.
I love it as a warm breakfast, but it’s just as good sliced up as a snack between meals or right after a workout when I want something comforting that still supports digestion and steady energy.
Why You’ll Love It
Filling, fibre-rich breakfast
Supports gut health and digestion
Naturally sweetened with fruit
Anti-inflammatory spices
Great for meal prep
Ingredients (4 servings)
4 dl rolled oats (1 ⅔ cups)
1 medium carrot, finely grated
1 tsp cinnamon
½ tsp ground ginger
1 tsp baking powder
1 ripe banana, mashed
1 medium egg
1.25 dl milk of choice (½ cup)
2 tbsp Greek yogurt or coconut yogurt
½ dl walnuts, finely chopped (¼ cup)
Optional: 1 scoop collagen peptides or plant-based protein
Topping
1.5 dl Greek yogurt or coconut yogurt
2 tbsp crushed walnuts
How to
PPreheat the oven to 180 °C (350 °F) and lightly grease a baking dish.
Mix the dry ingredients by combining the oats, cinnamon, ginger, baking powder, and chopped walnuts in a bowl.
Add the wet ingredients by stirring in the grated carrot, mashed banana, egg, milk, and yoghurt until the mixture is evenly combined and well hydrated.
Transfer to the dish and smooth the top with a spoon.
Bake for 18–22 minutes, until the centre is just set and the top feels lightly springy to the touch.
Finish and serve by letting it cool slightly, then spreading yoghurt on top and finishing with crushed walnuts if using.
Serve warm, or chill and slice for snacks throughout the week.
Anti-Inflammatory Notes
• Oats → beta-glucan fibre that supports gut bacteria and steady blood sugar
• Carrot → antioxidants that support gut lining health
• Cinnamon & ginger → help regulate inflammation and digestion
• Walnuts → omega-3 fats that support inflammatory balance
