
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

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
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.
COLLETTE ERTAS says
Hi
Could I just ask if this is FODMAP friendly, it appears to be?!!
Thanks
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
Kristeena says
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!
Georgia Harding says
You’re welcome Kristeena, glad you enjoyed it and thanks for your feedback, G x
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
Georgia Harding says
Oh thanks Marthea – all fixed, not sure how those few words jumped in there! Hope you enjoy it G x
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?
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
Hazel says
Hi! Any substitute for the egg? I have an allergy.
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
Paula says
Sensational
Georgia Harding says
Glad you enjoyed it Paula and thanks for the 5 star rating G x
Kylie says
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
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
Magda says
I made it this Morning and my family loved it, especially my 8 year old! Delicious!! Thank you
Georgia Harding says
So glad they loved it Magda, you’re welcome G x
Emily says
Have you ever tried freezing this? My boy loves it and wanted to add it to my make and freeze snack list.
Georgia Harding says
Yes it will freeze okay, just keep it airtight Emily. So glad he enjoys it G x
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?
Georgia Harding says
Yes, I would think so Stuart. If you try it, let me know how it goes, cheers Georgia
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
Georgia Harding says
Yes, you could for sure. I don’t think you need to change anything, it’s very forgiving Court, G x
Natasha says
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)?
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
Claire says
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.
Georgia Harding says
Thrilled you all enjoyed it Claire and cheers for rating the recipe G x
Cass says
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.
Georgia Harding says
So glad you enjoyed it Cass, cheers for rating the recipe too G x
Ralph says
Test comment by Ralph
Rebecca says
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!
Georgia Harding says
Ha that’s a good problem. So glad you loved it Rebecca, cheers for the 5? rating too G x
Polly Thompson says
Absolutely delicious! Even my cinnamon phobic husband ate and enjoyed a whole bowlful for breakfast today. Thank you 🙂
Georgia Harding says
Love it, how can he not like cinnamon ?♀️ so glad you enjoyed it Polly, G x
Alice Druve says
Delicious, thanks Georgia!
Georgia Harding says
So glad you enjoyed it Alice G x
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.
Georgia Harding says
Oh I love that idea, thanks Janet, glad you enjoyed it G x
Donna says
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.?
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
Irene says
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!
Georgia Harding says
So pleased you loved it Irene, cheers for your feedback and the 5 ? rating G x
Belinda Bailey says
this is a wonderful recipe to pre cook and have ready for busy mornings.
My kids all love it.
Georgia Harding says
Yes, perfect to make ahead! So glad they loved it G x
skye says
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
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
Hatice says
Omg this was devine! Very filling and left over to freeze. Thank you for sharing your love for food with us Georgia.
Georgia Harding says
It’s my pleasure Hatice, so glad you loved it G x
Nancy says
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.
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