Description
This Single-Serving Carrot Cake Baked Oats recipe is a wholesome and delicious breakfast option that’s easy to prepare. Combining the warm spices of cinnamon and nutmeg with grated carrot and mashed banana, this baked oat dish mimics the comforting flavors of carrot cake without the guilt. Perfect for a nutritious start to your day or a cozy snack.
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
- 1/4 cup grated carrot
- 1 tablespoon maple syrup
Optional
- Chopped walnuts or raisins (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the oats evenly.
- Mix Ingredients: In a mixing bowl, combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Add the milk, mashed banana, grated carrot, and maple syrup, then stir well until all ingredients are thoroughly incorporated. If using, fold in chopped walnuts or raisins at this stage.
- Prepare Baking Dish: Grease a ramekin or a small baking dish lightly with butter or oil to prevent sticking. Pour the oat mixture evenly into the dish.
- Bake: Place the ramekin in the preheated oven and bake for 25 to 30 minutes, until the oat mixture is set and the top is golden brown. A toothpick inserted should come out clean.
- Cool and Serve: Allow the baked oats to cool slightly for a few minutes before serving to let the texture settle and to avoid burns.
Notes
- Use any type of milk you prefer including dairy, almond, or oat milk for a vegan option.
- Ensure the banana is ripe for natural sweetness and moisture.
- Optional nuts or raisins add extra texture and flavor but can be omitted or substituted as per preference.
- Serve with a dollop of yogurt or a drizzle of extra maple syrup for added indulgence.
- Store leftovers covered in the refrigerator and reheat gently before eating.
