If left to my own devices, I would very much be a ‘cake for breakfast’ person almost all of the time. My favourite thing about birthdays is that they usually leave a good few days of cake for breakfast in their wake.
Carrot Cake Baked Oats give off big cake for breakfast energy without having to commit to the sugar high or the urgent need for second breakfast (a slice of birthday cake needs a toast chaser, at the very least, to keep one going until lunchtime).
This isn’t one of my super-quick-on-the-table-in-two-seconds recipes, I’ve found that during the lockdowns I’ve enjoyed taking a little bit more time over my breakfast now that I’m not trying to get to the gym, do my hair, slap on a full face of make up and somehow shove some food down my gullet before arriving at my desk for 9am. It’s not a three hour stew, but there’s certainly more chopping and grating and washing up than you might be used to at breakfast time.
A note on amounts: they might need to vary ever so slightly depending on your preferred ramekin or baking receptacle, because the amounts I use here are designed specifically for the perfect fit in mine. I just looked up their exact specifications and they are: H6.2 x W10.8 x D11.5cm. But play with it and see how you go!
65g rolled porridge oats
Small handful (15-20g) walnuts, chopped
Small handful (15-20g) sultanas
1 carrot, grated finely (not the coarse side of the grater)
2 tsp cinnamon
1 tbsp yoghurt
1/2 tbsp maple syrup (adjust according to your preferred sweetness)
1 – Pre-heat your oven to 160 (fan).
2 – In a mixing bowl, add all dry ingredients (oats, walnuts, sultanas, carrot and cinnamon).
3 – In a measuring jug or mug, beat together all wet ingredients (egg, milk, yoghurt and maple syrup) then pour into the dry and mix until combined.
4 – Pour into a small oven-safe dish (I use my little heart-shaped Le Creuset ramekin) and bake for 30 minutes.