Description
This Single-Serving Carrot Cake Baked Oats recipe combines the wholesome goodness of oats with the warm flavors of carrot cake, making for a nutritious and comforting breakfast or dessert option. It’s quick to prep, customizable, and perfect for a healthy treat that satisfies your sweet tooth without the guilt.
Ingredients
Scale
Dry Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup milk of choice
- 1/2 small ripe banana mashed (or 2 tablespoons applesauce)
- 1/2 teaspoon vanilla extract
- 1/4 cup finely grated carrot
- 1 tablespoon maple syrup or honey
Add-ins
- 1 tablespoon chopped walnuts or pecans
- 1 tablespoon raisins
- 1 tablespoon shredded coconut (optional)
Toppings (Optional)
- Cream cheese or Greek yogurt for topping
Instructions
- Preheat Oven and Prepare Ramekin: Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish to prevent sticking.
- Blend Oats: In a blender or food processor, pulse the rolled oats until they reach a flour-like texture, which creates a finer crumb for the baked oats.
- Mix Base Ingredients: Add baking powder, cinnamon, nutmeg, salt, milk, mashed banana (or applesauce), vanilla extract, grated carrot, and maple syrup into the blender. Blend until the mixture is smooth and well combined.
- Fold in Add-ins: Transfer the batter to a bowl and gently stir in the chopped nuts, raisins, and shredded coconut if using. This adds texture and bursts of flavor.
- Bake: Pour the batter into the prepared ramekin. Bake for 25 to 30 minutes or until the center is fully set and a toothpick inserted comes out clean.
- Cool and Serve: Allow the baked oats to cool slightly before topping with cream cheese or Greek yogurt if desired. Serve warm for the best taste and texture.
Notes
- You can prepare the batter the night before and bake it fresh in the morning for a quick breakfast.
- For a higher protein version, add 1/2 scoop of vanilla protein powder and slightly reduce the oats to balance the texture.
- If short on time, you can microwave the batter in a microwave-safe dish for 2 1/2 to 3 minutes instead of baking.
- Feel free to swap maple syrup for honey or another natural sweetener to suit your preference.
- Shredded coconut is optional but adds a lovely flavor and chewiness to the baked oats.
Nutrition
- Serving Size: 1 ramekin
- Calories: 340
- Sugar: 18 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
