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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.
4.91 from 22 votes

Carrot Cake Baked Oatmeal with Cinnamon yoghurt

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 6

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

Instructions

  • 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 large jug, mix 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.

Notes

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?