Description
This Single-Serving Carrot Cake Baked Oats recipe offers a warm, comforting, and nutritious breakfast option that combines the flavors of classic carrot cake with wholesome oats. Baked to perfection with cinnamon, nutmeg, and natural sweetness from banana and maple syrup, it’s a delightful and easy-to-make dish perfect for mornings when you want a healthy treat without the fuss.
Ingredients
Scale
Dry Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 1/2 cup milk of choice
- 1/2 ripe banana, mashed
- 1 tablespoon maple syrup
- 1/4 cup grated carrot
Optional Add-ins
- Chopped walnuts or raisins (as desired)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of your oats mixture.
- Mix ingredients: In a mixing bowl, combine rolled oats, cinnamon, nutmeg, baking powder, and salt thoroughly. Add in milk, mashed banana, maple syrup, and grated carrot, mixing well until all ingredients are evenly incorporated. If using, fold in chopped walnuts or raisins now.
- Prepare the baking dish: Grease a ramekin or small baking dish with a little oil or butter to prevent sticking. Then, pour the oat mixture into the prepared dish, spreading it out evenly.
- Bake: Place the ramekin in the preheated oven and bake for 25 to 30 minutes. The oat cake should be set in the center and golden on top when done.
- Cool and serve: Remove from the oven and let it cool for a few minutes to firm up before enjoying warm for the best flavor and texture.
Notes
- Use any milk of choice such as almond, oat, dairy, or soy for dairy-free or vegan variations.
- For extra texture and flavor, add chopped walnuts, pecans, or raisins.
- If you prefer a sweeter oatmeal, increase the maple syrup to 1.5 tablespoons.
- Ensure the baking is complete by inserting a toothpick in the center; it should come out clean.
- Leftovers can be refrigerated and warmed up quickly in a microwave.
