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  • Writer's pictureJanice Tracey

Baked Carrot Cake Oats with Mango Yogurt

It's really as easy as One Two Three - Mix, Pour, Bake. I popped these baked oats in the oven, went and did a wee home workout and when done, enjoyed them with the newly launched Mango Bio & Me gut loving yogurt. All the better is that is 100% Sugar Free so will be perfect for my Sugar Free Challenge starting on 7th June.

I bought some lovely locally grown organic carrots at White Oaks Organics and wanted to use them while as fresh as possible and as often as possible so a carrot breakfast was always on the cards

I've made baked oats before. Cauli Oats have been one of my regular brekkies for getting the veggies in for breakfast. I recommend, definitely checking out my Blog Post on Cauliflower for Breakfast. You will not believe how lovely it is.

But these Carrot Cake Baked Oats are my new favourite. I literally threw these together and have even tried out a dairy free option.

  • 40g large flake oats

  • 150g natural yoghurt

  • 1 egg

  • 1 small carrot

  • 1 tsp vanilla extract

  • ½ tsp mixed spice

  • ½ tsp ground ginger

  • ½ tsp cinnamon

  • pinch nutmeg

  • small handful walnuts crushed

  1. Mix - just combine all the ingredients and mix well.

  2. Pour- pour into an oven proof dish. I rub the inside with butter to prevent sticking.

  3. Bake - at 180 for 40 minutes.

Forgot to say, reserve one walnut half for the top.

Dairy Free Option - Use Coconut Collaborative Yogurt

Gluten Free - Option Use GF Oats

Egg Free - I haven't tried any egg replacements

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