Carrot Cake Baked Oats

Cake for breakfast!
Just mix together the ingredients and put it in the oven and done!
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Cooking time 5 mins
Oven time 30 mins
Total time 35 mins
course Baking, Breakfast
cuisine American
servings 3 portions
calories 310 kcal


  • Oven


  • 130 g oat flour
  • 2 egg
  • 80 g (greek) yoghurt (I used soy yoghurt)
  • 2 tbsp agave syrup
  • 10 ml liquid sweetener
  • 40 ml milk
  • 2 tsp vanilla extract
  • 2 grated large carrots (around 150 g)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt


  • Preheat the oven on 175 °C.
  • In a bowl, mix the eggs, yoghurt, agave syrup, liquid sweetener, milk and vanilla extract.
  • Add the oat flour, baking powder, cinnamon, nutmeg, salt and carrots.
  • Transfer it to 3 oven-safe bowls and bake for 30 minutes.
  • Serve with yoghurt and pecan nuts or walnuts.


Vegan: not possible
Seasoning: does not apply


Calories: 310kcalCarbohydrates: 49.4gProtein: 12.4gFat: 6.2gSaturated Fat: 1.9gFiber: 5.7gSugar: 4.8g
course Baking, Breakfast
cuisine American
keyword Baked oats, Carrot, Carrot cake, Carrot oats
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