Carrot Cake Baked Oats

Watch this video to find out how to make carrot cake baked oats This breakfast recipe contains mostly pantry staple ingredients! The cream cheese secret centre takes this oatmeal recipe to the next level

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Full recipe

Makes 6
Hands-on time: 10 minutes
Hands-off time: 30-35 minutes

INGREDIENTS

1 cups rolled oats
1 tsp baking powder
tsp ground cinnamon
1 large banana
cup milk
1 extra-large egg
2 tbsp honey
cup grated carrot
cup cream cheese

Serving suggestion:
Chopped walnuts
Coffee

METHOD

1. Preheat the oven to 170C and prepare a 12-hole muffin tray with a light layer of non-stick cooking spray.
2. To a Nutribullet Blender Original 600W, add the oats, baking powder, cinnamon, banana, milk, egg and honey and blend until smooth, about 30 seconds. Stir the grated carrots through the batter until well dispersed. *Chefs Tip: Double the recipe to make a batch of 12 baked oat cups!
3. Divide half the batter between 6 muffin holes. Carefully add 1 tablespoon of cream cheese to the centre of each muffin hole and top with the remaining oat batter. *Chefs Tip: Sprinkle chopped walnuts for an extra crunch!
4. Bake for 30-35 minutes or until lightly browned and cooked.
5. Remove the tray from the oven and allow to cool for 10 minutes.
6. Once cooled, serve with a cup of coffee and ENJOY! *Chefs Tip: Store the baked oats cups in an airtight container in the fridge for up to seven days!

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