Soft, moist and naturally sweet Carrot Cake Baked Oats made with ripe bananas, rolled oats and fresh carrots. Warmly spiced with cinnamon and baked to cake-like perfection, this wholesome dish is finished with creamy Greek yogurt and crunchy walnuts. A comforting winter-friendly breakfast or healthy dessert that’s filling, nutritious and family-friendly.
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Preheat the oven to 180°C. Grease a baking dish or line it with parchment paper.
In a bowl, mash the bananas well.
Add the rolled oats, oats flour, grated carrot, walnuts, cinnamon powder, baking powder, vanilla extract, and milk to the bowl.
Mix everything until well combined.
Pour the mixture into the prepared baking dish and level the top.
Bake at 180°C for 35–40 minutes, until set and lightly golden.
Let it cool for 10 minutes before slicing.
Top it with honey, Greek yogurt etc.
For added sweetness, you can drizzle some honey or maple syrup on top before serving.
Use almond milk or any plant-based milk for a dairy-free version.
You can replace walnuts with pecans or leave them out for a nut-free version.
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture might be slightly different.
Can I make this recipe vegan?
Yes, simply use a plant-based milk like almond milk or oat milk.
How do I store the leftovers?
Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze the baked oats?
Yes, you can freeze the baked oats. Slice them into portions, wrap them individually, and store in the freezer for up to 1 month.
Can I add other spices to this recipe?
Absolutely! You can add nutmeg, ginger, or allspice for extra flavor.
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