I love a traditional porridge, but sometimes, I crave a bit of a change. Baked oats are a great alternative! They resemble a cake, but you can make them full of fibre and protein – much more nutritious than traditional cakes. This time, I made carrot cake baked oats for one – I live alone and like to make my breakfasts fresh. This recipe made a generous portion, but let me tell you: this breakfast kept me full for long hours. It was a perfect breakfast for an autumn day.
Ingredients for carrot cake baked oats for one
For one (very generous) portion you’ll need:
- 70g rolled oats
- 50ml hot water
- 1 egg
- 30g carrot
- 150g vanilla skyr
- 1 small banana
- 10g nuts of your choice
- dash of cinnamon
- dark cocoa powder for garnish (optional)
How to make nutritious carrot cake baked oats
Place your oats in a bowl and add 50ml of hot water. Mix. Leave for 5 minutes for the oats to absorb the water.
In the meantime, grate the carrot on a fine grater. Finely chop up the nuts. I used mixed nuts with almonds, hazelnuts, and pecans.
Mash the banana with a fork. This recipe is a great opportunity to use up ripe bananas!
Split the vanilla skyr into two parts: 2/3 (100g) and 1/3 (50g). Set the smaller part aside – we’ll use it as icing on top of baked oats.
Pre-heat the oven to 180°C (355°F).
Mix the soaked oats, grated carrot, egg, mashed banana, 100g skyr and chopped nuts until combined. Add a generous dash of cinnamon, mix again.
Line a small ovenproof dish with greaseproof paper. Transfer the oat batter to the lined dish.
Bake for around 30 minutes, until golden.
Once baked, take the dish out of the oven. Let your baked oats cool down before you dig in – they’ll be super hot!
Before serving, spread the remaining 50g vanilla skyr on top of the baked oats. If you wish, sprinkle with dark cocoa powder for garnish.
Enjoy!
Nutritional value of carrot cake oats for one
This recipe has approximately 625 kcal, 14.5 grams of fat, 85 grams of carbs, 13.5 grams of fibre, and 33.5 grams of protein.
It’s a generous portion, but it will keep you full for a very long time!
How to store carrot cake baked oats
I recommend making these carrot cake oats fresh, and eating them straight away (just let them cool down a bit). You can probably store them in the fridge overnight, but I don’t recommend it.
Other nutritious breakfast ideas worth checking out
Breakfast is my favourite meal, and I have many recipes on this blog for delicious, nutritious breakfasts. My favourite, go-to breakfast are the moist and fluffy protein pancakes. I make them at least once a week! You can also add some apples and turn them into apple fritters. If you prefer a savoury breakfast, I have a recipe for baked breakfast ramekins, and a recipe for a protein wrap!
Bon Appetit!
So there you have it – a recipe for protein carrot cake baked oats, which will keep you full for hours. It takes a while to bake them, but they’re worth it – keep this recipe for a slow morning at home!
Carrot Cake Baked Oats For One
Filling breakfast idea with protein and fibre
Ingredients
- 70g rolled oats
- 50ml hot water
- 1 egg
- 150g vanilla skyr
- 30g carrot
- 1 small banana
- 10g nuts of your choice
- dash of cinnamon
- a sprinkle of dark cocoa powder for garnish (optional)
Directions
- In a bowl, mix the oats with hot water. Leave aside for 5 minutes.
- Finely grate the carrot.
- Pre-heat the oven to 180°C (355°F).
- Mash the banana with a fork.
- Finely chop up the nuts.
- Line a small ovenproof dish with greaseproof paper.
- Split the skyr into two parts: 2/3 (100g) and 1/3 (50g). Put the smaller part aside.
- Mix the soaked oats, carrot, egg, 100g skyr, banana, nuts and a dash of cinnamon in a bowl until combined.
- Transfer the batter into the lined dish.
- Bake for around 30 minutes, until golden. Take out of the oven and leave to cool for 10 minutes.
- Spread the remaining vanilla skyr on top of the baked oats.
- Sprinkle with dark cocoa powder for garnish (optional).
Also see:
