Carrot Cake Baked Oats

Ingredients

• 1 ripe banana (Frozen banana was used in the source.)
• 3 tbsp cottage cheese or Greek yogurt (Use either cottage cheese or Greek yogurt.)
• 1 egg
• 1 tsp almond butter
• 3 tbsp maple syrup (For the wet mixture.)
• 1 tsp vanilla extract
• 140 ml milk
• 1 carrot (Small; grated.)
• 0.5 tsp cinnamon (For the oat mixture.)
• 40 g walnuts (Chopped; optional. Some are used in the topping as a handful.)
• 160 g oats (Use gluten-free oats for a gluten-free version.)
• 1 tsp baking powder
• 25 g raisins (Optional.)
• salt (A pinch.)
• 150 g Greek yogurt (For the topping.)
• 2 tsp maple syrup (For the topping; the source calls this sweetener.)
• cinnamon (For topping; amount not specified.)
• walnuts (Chopped, for topping; a handful, amount not specified.)

Steps

1. 1

   Preheat a fan oven to 170°C. Grease and line a large pie dish or square baking tin with parchment paper.

2. 2

   Add the banana, cottage cheese or Greek yogurt, egg, almond butter, maple syrup, vanilla extract, and milk to a blender. Blitz until smooth.

3. 3

   In a large mixing bowl, combine the grated carrot, cinnamon, chopped walnuts if using, oats, baking powder, raisins if using, and a pinch of salt.

4. 4

   Pour the blended wet mixture into the bowl of dry ingredients and mix well until evenly combined.

5. 5

   Pour the mixture into the prepared tin and bake for 25 minutes.

6. 6

   Leave the baked oats to cool.

7. 7

   Combine the Greek yogurt and 2 teaspoons maple syrup until smooth.

8. 8

   Spread the yogurt topping over the cooled oats.

9. 9

   Top with cinnamon and a handful of chopped walnuts, then serve.

Notes

The source does not specify a cooling duration. Gluten-free oats can be used for a gluten-free version; walnuts and raisins are optional.

Nutrition per serving

• breakfast
• vegetarian
• make-ahead
• baked
• oats
• high-fiber
• gluten-free option