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Carrot Cake Baked Oatmeal

December 26, 2018 | Breakfast, Recipes

This Carrot Cake Baked Oatmeal (with cinnamon yoghurt) is a easy, super nourishing to make breakfast that includes a serve of both fruit and vegetables.

I’m sure many of you are thinking about forming (or re-forming) healthy habits about now, so, I thought this the best time to share this little gem of a recipe – my Carrot Cake Baked Oatmeal (with Cinnamon Yoghurt).

The festive season is one time in the year I stray from my usual clean eating. I’m eating out more often, the change in routine with my kids being on school holidays also throws me, plus, loads of celebrations and gatherings. So I loosen the reigns, relax and enjoy the festivities. These periods of overindulgence are a great reminder why I’m committed to eating well. I get to the point where my energy starts to wane and I just don’t feel right, so I accept that the parties over and re-establish the habits that keep me happy, healthy and energised.

Breakfast is the one meal that ensures I have loads of energy to cook up a storm and eat well throughout the day (and exercise too). With a wholesome brekkie, I go into the day with the mental clarity and energy to make better food choices – it just sets me up for success, not only in the food department, but my work productivity is way better too.

Health benefits

The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. The eggs and milk provide protein for a sustained release of energy. The apple, carrot and spices provides more plant based nutrition and fibre. The yoghurt also supports gut health.  What more could you want from brekkie? 

More breakfast inspo

Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (gluten-free, dairy-free, fructose friendly)

Carrot Cake Baked Oatmeal with Cinnamon yoghurt

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Serves: 6
This Carrot Cake Baked Oatmeal (with cinnamon yoghurt) is a easy, super nourishing to make breakfast that includes a serve of both fruit and vegetables.
ADD TO FAVORITESADDED TO FAVORITES
4.86 from 27 votes
This Carrot Cake Baked Oatmeal with Cinnamon yoghurt is a delicious, super nourishing and easy to make breakfast that the whole family will love. Best of all it includes a serve of fruit and vegetables and it will set you up for an energised and productive day.

Ingredients

  • 180 g rolled oats (2 cups)
  • 1 apple/s -grated
  • 2 carrot/s -grated
  • 35 g currants (¼ cup)
  • 500 ml milk (2 cups) of your choice
  • 2 free-range or organic egg/s (these need to be large approx. 80g eggs otherwise use 3 eggs or it won't set quickly)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup) optional
  • 40 g butter, ghee or coconut oil (3 tablespoons) melted
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla -powder, extract or essence
  • 5 g coconut sugar or rapadura (1 tsp)
  • 35 g pumpkin seeds, walnuts or pecan nuts (¼ cup) optional

Cinnamon Yoghurt

  • 250 g full-fat natural yoghurt (1 cup)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla -essence
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Method

  • Preheat your oven to 180ºC /350ºF (fan-forced). Grease or line a 20 x 20 (approx.) casserole or baking dish. 
  • Place the oats, grated apple, grated carrot and currants/raisins into your baking dish and mix to roughly combine.
  • In a blender, food processor or jug/bowl, mix/whisk the milk, eggs, sweetener, melted butter, cinnamon and vanilla until well combined.
  • Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
  • Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
  • Whilst it’s cooking, make the spiced yoghurt by combining all of the ingredients together in a small mixing bowl.
  • When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Thermomix instructions

  • Preheat your oven to 180ºC /350ºF. Grease or line a 20 x 20 (approx.) casserole or baking dish.
  • Grate the carrots, 5 seconds, speed 4. Add to the dish. Now grate the apple, 3 seconds, speed 4.
  • Add the oats, currants/raisins into your baking dish and mix to roughly combine.
  • Without rinsing the Thermomix bowl, melt the butter, 1 min, 90, speed 4. Add  the milk, eggs, sweetener, cinnamon and vanilla. Mix 30 seconds, speed 5 until well combined.
  • Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
  • Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
  • Rinse the Thermo bowl. Add the spiced yoghurt ingredients and blend, 20 seconds, speed 3.
  • When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Store

  • Store in an airtight container in the fridge or freezer.

Variations

Recipe notes

You can certainly vary the kinds of fruit you use, for example substituting the apple with pear. You can also slice seasonal fruit and place on top to bake.

Dairy-free

Choose coconut milk as your sweetener and replace the butter with coconut oil. Replace the yoghurt with coconut yoghurt.

Gluten-free

Replace the oats with rolled quinoa flakes.

Fructose friendly

Omit the dried fruit and choose rice malt syrup as your sweetener.

Nut-free

Omit the nuts or choose the pumpkin seeds.

Vegan and egg-free

Use the dairy-free options and replace the eggs with chia or flax eggs.

Make ahead

You can make this ahead and simply bake in the morning. Left-overs can be enjoyed cold or re-heated. 

I'd love to hear how you love this recipe. Does a good breakfast set you up for a productive, focussed, healthy day?

Course: Breakfast
Author: Georgia Harding

Share the goodness!

Category: Breakfast, Recipes Tags: breakfast, coconutfree, cornfree, dairyfree, eggfree, familyfood, glutenfree, grainfree, legumefree, lowfructose, lowsugar, nutfree, oats, onionfree, seafoodfree, sesamefree, snack, soup, soyfree, sweet, thermomix, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

49 Comments

Post a comment
  1. COLLETTE ERTAS says

    Hi
    Could I just ask if this is FODMAP friendly, it appears to be?!!

    Thanks

    December 27, 2018
    Reply
    • Georgia Harding says

      Best to sub the apple for another FODMAP friendly fruit (strawberries perhaps), also stick with the dairy and fructose friendly versions Collette. Enjoy, Georgia x

      December 28, 2018
      Reply
  2. Kristeena says

    4 stars
    Just the recipe I needed to kickstart the day, after all that festive feasting. A novelty for me to have carrot for breakfast, but it’s great to try something new, & the yoghurt is the perfect accompaniment…I omitted the currants & added more nuts…the more I eat it the more I like it…even had a small slice for lunch. Thnx Georgia!

    December 27, 2018
    Reply
    • Georgia Harding says

      You’re welcome Kristeena, glad you enjoyed it and thanks for your feedback, G x

      December 28, 2018
      Reply
  3. Marthea says

    Looks like a great recipe Georgia, I will be trying it.
    But you have an error in step one of the first method

    December 28, 2018
    Reply
    • Georgia Harding says

      Oh thanks Marthea – all fixed, not sure how those few words jumped in there! Hope you enjoy it G x

      December 28, 2018
      Reply
  4. Emily says

    Could I soak the oats overnight to help with digestion? Would this change the quantity of liquid or recipe in any major way?

    December 29, 2018
    Reply
    • Georgia Harding says

      Hi Emily, sorry for the delay, I’m just back from holidays. So the best thing to do is to make it up the night before and soak the oats that way. I generally add an extra 1/4 cup liquid too as when you bake it without it goes a little dry. Enjoy G x

      January 8, 2019
      Reply
  5. Hazel says

    Hi! Any substitute for the egg? I have an allergy.

    January 4, 2019
    Reply
    • Georgia Harding says

      You could try aqua faba or chia egg. I haven’t tested it but the worst tat will happen is that it will be less firm (but still delicious). enjoy, Georgia x

      January 8, 2019
      Reply
  6. Paula says

    5 stars
    Sensational

    January 15, 2019
    Reply
    • Georgia Harding says

      Glad you enjoyed it Paula and thanks for the 5 star rating G x

      January 15, 2019
      Reply
  7. Kylie says

    5 stars
    My daughter and I love this breakfast and we enjoy it as a quick snack cold from the fridge too!
    Every recipie I have made of yours is wonderful, easy, super delishious and can be adjusted to fit with my families fructose, lactose and gluten intolerance!! We are so happy!!! Thank you x

    January 28, 2019
    Reply
    • Georgia Harding says

      That’s just awesome Kylie, thrilled it helps and that you enjoyed this yummy brekkie. Thanks for rating the recipe too, Georgia x

      January 29, 2019
      Reply
  8. Magda says

    I made it this Morning and my family loved it, especially my 8 year old! Delicious!! Thank you

    April 28, 2019
    Reply
    • Georgia Harding says

      So glad they loved it Magda, you’re welcome G x

      May 4, 2019
      Reply
  9. Emily says

    5 stars
    Have you ever tried freezing this? My boy loves it and wanted to add it to my make and freeze snack list.

    May 8, 2019
    Reply
    • Georgia Harding says

      Yes it will freeze okay, just keep it airtight Emily. So glad he enjoys it G x

      May 19, 2019
      Reply
  10. Stuart says

    I loved the recipe.have a question for you…if I add 1/2 cup of unbleached flour and decrease the oats to 1 and 1/2 cups,would it come out a bit more cake like?

    June 9, 2019
    Reply
    • Georgia Harding says

      Yes, I would think so Stuart. If you try it, let me know how it goes, cheers Georgia

      June 12, 2019
      Reply
  11. Court says

    Hi Georgia, could I add protein powder to this? If so do you know if i would need to remove some of the oats or add water or anything?
    Thanks

    June 16, 2019
    Reply
    • Georgia Harding says

      Yes, you could for sure. I don’t think you need to change anything, it’s very forgiving Court, G x

      June 17, 2019
      Reply
  12. Natasha says

    5 stars
    We LOVE these baked oats Georgia!!! They’re a weekly staple here ? I’ve just made a double batch to last two breakfasts, any idea how long it will take it the oven (from the fridge in the morning and into a cold oven)?

    August 24, 2019
    Reply
    • Georgia Harding says

      Hi Natasha, so glad you love them too. The cook time will depend on how cold your fridge is and how long your oven takes to heat up. I’d guess about 20 -30 mins extra cook time. G x

      September 2, 2019
      Reply
  13. Claire says

    5 stars
    Yum! We just had some for dessert! Reminds me of the rice puddings I grew up with. Only problem is that there’s not as much left for the school lunches! Kids (1, 3 and 6) loved it.

    August 25, 2019
    Reply
    • Georgia Harding says

      Thrilled you all enjoyed it Claire and cheers for rating the recipe G x

      September 2, 2019
      Reply
  14. Cass says

    5 stars
    This was really delicious! Didn’t add the extra sugar on top and found it sweet enough as is. I used maple syrup. Thanks for the recipe.

    October 13, 2019
    Reply
    • Georgia Harding says

      So glad you enjoyed it Cass, cheers for rating the recipe too G x

      October 14, 2019
      Reply
  15. Ralph says

    5 stars
    Test comment by Ralph

    December 13, 2019
    Reply
  16. Rebecca says

    5 stars
    So yum straight out the oven with yoghurt. Problem is I could eat the whole pan ?. Made it with sultanas and put both pepitas and walnuts on top ? Thank you!

    March 21, 2020
    Reply
    • Georgia Harding says

      Ha that’s a good problem. So glad you loved it Rebecca, cheers for the 5? rating too G x

      March 28, 2020
      Reply
  17. Polly Thompson says

    Absolutely delicious! Even my cinnamon phobic husband ate and enjoyed a whole bowlful for breakfast today. Thank you 🙂

    May 11, 2020
    Reply
    • Georgia Harding says

      Love it, how can he not like cinnamon ?‍♀️ so glad you enjoyed it Polly, G x

      May 18, 2020
      Reply
  18. Alice Druve says

    Delicious, thanks Georgia!

    June 15, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it Alice G x

      June 18, 2020
      Reply
  19. Janet Iffinger says

    I finally got around to making this. It is very nice. I put it in 6 ramekins so breakfast is sorted for nearly a week.

    July 4, 2020
    Reply
    • Georgia Harding says

      Oh I love that idea, thanks Janet, glad you enjoyed it G x

      July 6, 2020
      Reply
  20. Donna says

    5 stars
    Great flavours and really simple. I substituted Healthy Gingerbread spices I mixed last Christmas for the cinnamon. This seems to have worked well. I love a sweet brekkie delivers some veg! Leftovers mean we have brekkie ready to go for the next two days.?

    July 26, 2020
    Reply
    • Georgia Harding says

      Ah fabulous Donna, definitely a great use for the Christmas spice mix. So glad you enjoyed it and thanks for the 5?s G x

      July 27, 2020
      Reply
  21. Irene says

    5 stars
    Absolutely delicious and nourishing! I made this lovely recipe this morning (dairy free option), portioned some off for my sister, a couple for the freezer and looking forward to some more tomorrow morning! Perfect! Adding this to my folder of fabulous healthful recipes. Thanks so much Georgia!

    October 2, 2020
    Reply
    • Georgia Harding says

      So pleased you loved it Irene, cheers for your feedback and the 5 ? rating G x

      October 4, 2020
      Reply
  22. Belinda Bailey says

    5 stars
    this is a wonderful recipe to pre cook and have ready for busy mornings.
    My kids all love it.

    December 6, 2020
    Reply
    • Georgia Harding says

      Yes, perfect to make ahead! So glad they loved it G x

      December 6, 2020
      Reply
  23. skye says

    5 stars
    We love this recipe. My 7 yr old gobbles it up each time without fail. I freeze loads of portions so I can pull out and re-heat before school. Such a great energy source before a big day! Thank you Georgia. Skye

    January 20, 2021
    Reply
    • Georgia Harding says

      It is such a great start to the day Skye, so glad he loves it and cheers for the 5 ?s too G x

      January 22, 2021
      Reply
  24. Hatice says

    Omg this was devine! Very filling and left over to freeze. Thank you for sharing your love for food with us Georgia.

    April 4, 2021
    Reply
    • Georgia Harding says

      It’s my pleasure Hatice, so glad you loved it G x

      April 5, 2021
      Reply
  25. Nancy says

    4 stars
    Made this for Easter breakfast, it was very tasty. I had to bake longer than the suggested time as it was set but still had some liquid (I had used 3 eggs). Should there still be some liquid in the dish at the end of baking or not? Thanks Georgia.

    April 6, 2021
    Reply
    • Georgia Harding says

      Hi Nancy, oats absorb liquid at different rates (depending on the cut/ age) just as oven temps often vary so cook times with whole food recipes can vary slightly. You can cook it really to suit you own taste. I like it moist personally, but if you wanted it set firm like a slice you would certainly cook for longer. Glad you enjoyed it G x

      April 9, 2021
      Reply

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