Baked carrot cake oatmeal

A make-ahead, gluten- and dairy-free breakfast that will warm you up nicely.


50g gluten-free oats

1 small carrot, grated (about 40g)

25g Waitrose Love Life Walnuts, chopped

25g raisins

1 tsp baking powder

1 tsp ground cinnamon

1⁄2 tsp ground ginger

1⁄4 tsp freshly grated nutmeg

100ml unsweetened almond milk

1 essential Waitrose Free Range Egg

1 tbsp maple syrup

1 tsp vanilla extract

1 small ripe banana, mashed


1. Preheat the oven to 180 ̊C, gas mark 4. Combine the oats, carrot, walnuts, raisins, baking powder and spices in a bowl. In a separate jug, whisk together the remaining ingredients. Mix into the dry ingredients. (You can prepare this the night before, but leave out the baking powder and nuts to stir in just before baking in the morning.)

2. Tip the mixture into 2 small ovenproof dishes (about 250ml in volume), and bake for 30-35 minutes; there should be a very slight wobble in the middle. Leave to cool for 5 minutes, then serve with a spoonful of coconut milk yogurt and a drizzle more maple syrup, if liked.

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,501kj
Fat 14.8g
Saturated Fat 2.2g
Carbohydrate 46.2g
Sugars 29.6g
Protein 9.9g
Salt 0.8g
Fibre 4.5g

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4 stars

Average user rating Based on 7 ratings