Carrot cake is a popular Easter bake with many of us unable to resist a thick wedge of it with a cup of tea over the long weekend.
Known for her quick and easy recipes, Instagrammer @Cakeontherun has given the seasonal treat a healthy twist by turning it into a breakfast dish.
Her carrot cake baked oats recipe contains all the scrumptious flavours of the classic delight, but it is low in fat and sugar.
Packed with dried fruit, carrot and plenty of fibre, the nutritious bake can be made gluten free and vegan friendly too.
Enjoyed hot or cold, it’s best served with yoghurt, maple syrup or for a little indulgence some cream cheese.
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*Gluten free option – use gluten free oats and baking powder.
*Vegan option – use a dairy free yoghurt such as soya, almond or coconut.
Carrot cake baked oats recipe (serves 1)
- 50g oats
- 2 tbsp grated carrot
- 1-2 tbsp sweetener, sugar or maple syrup
- 3 tbsp hot water
- 2 tbsp sultanas
- 2 heaped tbsp any plain or vanilla yoghurt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- For the topping – extra yoghurt, cream cheese or maple syrup
- Pre-heat your oven to 180C/ 350F/ gas mark 4.
- Put boiling water and oats in a bowl and stir with a spoon to combine.
- Leave aside for five minutes so it thickens.
- Add all of the other ingredients into the bowl and stir with a spoon to combine.
- Pour the mixture into a shallow oven-proof dish or ramekin lined with baking paper/parchment.
- Bake in the oven for 30 minutes. It should be crisp on the outside and soft, but not gooey, in the middle. Oven times do vary so check on it after 25 minutes.
- Serve on its own or with one of the toppings below. It can be eaten straight away or the following day cold or warmed up.
An extra dollop of yoghurt works brilliantly, either plain or vanilla.
Alternatively a drizzle of maple or golden syrup is great if you have a sweet tooth.
Carrot cake is normally sandwiched with cream cheese, so to make it authentic you could add a spoonful on top.
If you want to keep it vegan, we suggest using a brand such as Nush which is made from almond milk.
Swirl a bit of icing sugar and a pinch of cinnamon into the cream cheese to give it a subtle sweet taste.