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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
My long-awaited carrot cake baked oats are here! With added fibre and nutrients from grated carrots, plus healthy fats from crushed walnuts, this dish is exceptionally nutritious while tasting like dessert. The warm spices of cinnamon, nutmeg, and ginger bring a cozy aroma, and the texture is soft and moist after baking. Top it with yoghurt, peanut butter, chocolate chips, and walnuts for an indulgent finish.
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Preheat oven to 180°C (350°F).
Mix dry ingredients (oat flour, vanilla protein powder, cinnamon, nutmeg, and ginger) to avoid clumping.
Add grated carrot and almond milk to the dry mixture and stir until combined.
Transfer the mixture to a baking dish and bake for 18-25 minutes, checking for doneness by ensuring the oats are set and lightly golden.
Add optional toppings like yoghurt, peanut butter, chocolate chips, and walnuts before serving.
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If you don’t have oat flour, blend regular oats until fine to make your own.
Adjust the baking time based on your oven; check frequently to avoid overbaking.
Use any milk alternative of your choice if almond milk isn’t available.
Can I use regular oats instead of oat flour?
Yes, you can blend regular oats into a fine powder to make oat flour.
How do I know when the baked oats are done?
The oats are done when they are set and lightly golden on top.
Can I skip the protein powder?
Yes, you can skip it, but the texture and flavor may vary slightly.
What other toppings can I use?
You can try fresh fruits, honey, or seeds as alternative toppings.
Can I make this recipe vegan?
Yes, ensure your protein powder and toppings like yoghurt are plant-based.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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