Carrot Cake Baked Oats
These Carrot Cake Baked Oats are a really tasty, slimming friendly breakfast that are perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories399
- Carbs43g
- Protein25g
- Fat12g
- Saturates4g
- Sugars16g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
We absolutely love baked oats as they’re so easy to make and you can be as creative as you like with the flavours!
Lots of members on our Facebook group have shared great, baked oat ideas with us and so we’ve decided to share some of them with you – so a huge, huge thank you to everyone that’s shared their favourite baked oat ideas on the group!
These Carrot Cake Baked Oats are packed full of flavour and they’re so versatile that you could even enjoy them as muffins – perfect for a quick breakfast!
Do you need any special ingredients to make these Carrot Cake Baked Oats?
No, you don’t need any special ingredients or equipment to make this recipe!
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‘Just like having cake for breakfast!’
How many calories are in this Carrot Cake Baked Oats recipe?
There are 399 calories in each portion of our slimming friendly Carrot Cake Baked Oats recipe which means it falls into our Everyday Light recipe category.
These Carrot Cake Baked Oats are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Add all of the ingredients into a bowl and stir until combined.
Step 2
Pour into an oven proof dish and place on a baking tray (the mixture tends to rise a bit and we don’t want to have to clean the oven, thank you very much!).
Step 3
Bake on about 180°C for 35-40 minutes.
What could I serve with these Carrot Cake Baked Oats?
These Carrot Cake Baked Oats are a great dessert, but also work really well when served for breakfast or brunch buffet alongside any of the following dishes:
How can you tell when these Carrot Cake Baked Oats are cooked?
This recipe will take approximately 35-40 minutes. When the baked oats are cooked they will be firm to touch and starting to colour slightly.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Carrot Cake Baked Oats in the fridge?
Once these are cooked and cooled, you can stored them in an airtight container in the fridge for 2 or 3 days.
Are these Carrot Cake Baked Oats suitable for freezing?
Yes, they are, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner!
How do I reheat these Carrot Cake Baked Oats?
You can reheat these from chilled or frozen. Just put them in the microwave and heat until they are hot all the way through.
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Carrot Cake Baked Oats
These Carrot Cake Baked Oats are a really tasty, slimming friendly breakfast that are perfect if you're counting calories or following a plan like Weight Watchers.
-
Prep Time
5 MINS
-
Cook Time
40 MINS
- KCals 399
- Carbs 43G
Instructions
- Add all of the ingredients into a bowl and stir until combined.
- Pour into an oven proof dish and place on a baking tray (the mixture tends to rise a bit so we don't want to have to clean the oven, thank you very much).
- Bake on about 180°C for 35-40 minutes.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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79 comments
See what others have to say
RosemarySunday 22nd October 2017
Hi. What size dish is the Carrot cake baked oats done in please
Cat HollandFriday 6th October 2017
Just made this and it was delicious! Like having cake for breakfast and really filling! Thank you ????
TashaThursday 24th August 2017
Are the spices half a tsp or 1 or 2 ??
Emma TMonday 11th September 2017
Hi Tasha,
It’s half a teaspoon ????
NikiSaturday 19th August 2017
Made this last night and yummy yummy nom nom. I split the mixture into two ramekins and as a little experiment I microwaved one for 5 minutes and did one in the oven for 40 minutes. I don’t think it’s worth having the oven on for 40 minutes just for this but always good to bung in if you have the oven on for something else. My verdict….I prefer the texture of the microwaved one. Seems more light and fluffy and cake like. Really love all of your recipes especially the ones where I can get some extra speedy food stuff added. Thank you so much. xx
Emma TMonday 11th September 2017
Hi Niki,
So glad you enjoyed it!
TrishaMonday 31st July 2017
Hi – I add a pinch of salt and double the amount of spices – but slightly less than double ginger. Also spray the dish with frylight before baking to make washing up easier. Great recipe – thank you!
Emma TTuesday 12th September 2017
Hi Trisha,
Thanks for getting in touch!
RichieMonday 22nd May 2017
What is mixed spice… os it the same as all spice??
KateTuesday 23rd May 2017
Hi Richie
No, they are different. Mixed spice is a blend of sweet spices, and is used in cakes etc. Allspice is a dried and ground berry and is used for savoury dishes
JoSunday 21st May 2017
Yum I love Carrot Cake baked oats!. Sometimes for speed, I cook them for about 7 minutes in the microwave (my microwave smells so nice now!) x
ClaireSunday 7th May 2017
Was wondering instead of oats could I use quinoa? I prefer it as a porridge oat subsitute and doesn’t use my hexb.
ClaireTuesday 9th May 2017
Perfect. Will do, thank you! They sound very yummy!
CorinneMonday 24th April 2017
Hi can you use Greek yogurt in these? X
KateMonday 24th April 2017
Hi Corinne
Yes you can
HelenFriday 7th April 2017
Hey. Have this in the oven to take for a taster at class tomorrow. Tastes delish raw! Bet it goes down a treat! Can’t wait to try more of your recipes – thank you!
KateTuesday 11th April 2017
Hi Helen
These go down very well when we make them for tasters
Karen tylerTuesday 4th April 2017
Just wanted to say how amazing this recipe is , thank you so much for this and all the other delicious recipes you provide for us, just love this site x
KateWednesday 5th April 2017
Hi Karen
We’re glad you’re finding the site useful
MarieFriday 31st March 2017
Hi kate can these be frozen please,thank you ????
KateSaturday 1st April 2017
Hi Marie
We’ve not tried freezing them, but they should be fine
BeeTuesday 28th March 2017
Hi Kate,
Can I just say, firstly, great recipe. And secondly, well done for responding so politely to these comments ????
KateFriday 31st March 2017
Hi Bee
Thanks and glad you like the recipe 🙂
CarleighThursday 9th March 2017
Hi I need some help, if I wanted to make it bigger (for the family) do I just add double the ingredients
KateFriday 10th March 2017
Hi Carleigh
If you click in the portions box at the start of the recipe itself then you can change the number you are cooking for. It will automatically adjust the quantities for you
Michelle KitchWednesday 8th March 2017
if you were pouring this into cupcake moulds, what sort of timings should i go for to cook them?
KateFriday 10th March 2017
Hi Michelle
I’d say about 25-30 minutes, maybe check them after 20
Sarah ShortTuesday 28th February 2017
Ive just made this is the cake suppose to be really moist because mine is. Not sure i put enough oats in
KateFriday 3rd March 2017
Hi Sarah
It shouldn’t be too moist. Maybe the eggs were on the large side. If you prefer a drier texture you could maybe add a little less yogurt.
KateTuesday 14th February 2017
Hi Ellen
It does feel a bit naughty doesn’t it? 🙂
JaneSaturday 11th February 2017
Just wondering when you say to make a vegetarian version of the baked oats carrots… do you mean a vegan version. And if so do you mean use the Alpro natural yoghurt? Changing the yoghurt from muller light to plain natural yoghurt won’t make it veggie as it’s veggie already? Confused? ????
KateSaturday 11th February 2017
Hi Jane
There is gelatine in Muller lights so they are not suitable for vegetarians.This means a vegetarian alternative is to use fat free natural yogurt instead
LauraMonday 30th January 2017
Can’t wait to try this
Catherine EdwardsSunday 8th January 2017
Is it possible to mix this up the night before and leave the mixture in the fridge so it can just be put in the oven in the morning?
Mostly because I’m both lazy and ueless in the mornings 😛
KateSaturday 11th February 2017
Hi Catherine
You can cook them the night before, then just reheat them to save time in the morning
Julie stratfordTuesday 3rd January 2017
That’s my breakfast sorted this morning, I’ve been trying to decide what flavour baked oats to have today ????
CherylMonday 21st November 2016
Would you able to put some crushed walnuts in
ChelleSunday 20th November 2016
What can i use other than surkin.thanks
ChrisFriday 11th November 2016
U don’t say how big the yogurt is?????
KateMonday 14th November 2016
Hi Chris,
It’s a bog standard Muller Light, so they only come in one size 🙂
Paula BlackSaturday 5th November 2016
Can you use vanilla quark instead of vanilla yoghurt in this recipe? TIA… your website is awesome, thank you.. love it x
KaySaturday 11th February 2017
Hi Paula, you can indeed ????
Gemma Anne DouglasTuesday 1st November 2016
Hi do you know where you can get the sukrin for ok
KaySaturday 11th February 2017
Hi Gemma, you can buy it from Amazon & Holland & Barrett ????
Cynthia StevensonTuesday 1st November 2016
Made these before with raspberry mmmm nice x
Emma TTuesday 12th September 2017
Hi Cynthia,
So glad you enjoyed it!
YvetteSaturday 29th October 2016
WhaT is the Weight Watchers Smart Points on this please?
Emma TTuesday 12th September 2017
Hi Yvette,
Weight Watchers points values are on the recipe ????
EmmaSunday 9th October 2016
Hi, how long no will the baked oats last once cooked and how should I best store it. Too much for one portion for me. Thanks
KaySunday 9th October 2016
They’ll last for a couple of days in the fridge 🙂
LeahFriday 8th July 2016
So can I substitute the Sukrin for sweetener please?
KateFriday 8th July 2016
Hi Leah,
Yes you can, but, if you can get hold of some Sukrin I would definitely recommend giving it a go. There’s no strange after taste that you get with other sweeteners which makes it perfect for baking
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