Carrot Cake Baked Oats

Preparation info

  • Difficulty


  • Serves


Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

I use ready-made vanilla soya milk for these, making this recipe vegan, but if you like you can use standard milk and a dash of vanilla. The vanilla is really optional, as it’s expensive, but it does add that extra sumptuous note of comfort. These oats make for a hearty but healthy breakfast or a delicious dessert, loading you up with three of your 5 a day.


  • 2 small apples
  • 2 medium carrots
  • 400 ml vanilla milk (soya or dairy, see intro)
  • 80 g sultanas or raisins
  • 100 g porridge oats
  • ¼ tsp ground cinnamon
  • a dash of grated nutmeg
  • cold milk or natural yoghurt, to serve


First heat your oven to 180°C/160°C fan/gas 4, and place a shelf just below the centre, if it isn’t there already.

Next, core and dice the apples and one of the carrots, then pop them in a bullet blender, or the jug of a standard blender or food processor. Pour over the milk and blend until smooth and a delightful pale-peachy colour.

Pour the liquid into a large mixing bowl. Grate in the remaining carrot, and measure in the sultanas or raisins and oats. Add the cinnamon and nutmeg, then stir well to evenly distribute the ingredients throughout the mixture.

Bake in the centre of the oven for 35–40 minutes, or until softly firm throughout.

Serve immediately, with cold milk or natural yoghurt – whatever takes your fancy. Will keep in the fridge in a sealed container for 2 days. Heat through completely to serve.