I’ve told a story about my journey with oats before - how they were the first food I ever tried to make exciting (thanks Instagram); which in itself was a transformative movement away from the calorie counting that had gotten me so ill.

At university I made baked oats pretty frequently, but then I was studying a degree with only 8 hours of contact time week; aka I had a lot more time on my hands. Whereas if we fast forward to present day, I have a tendency to eat most of my breakfasts out of jars, in mini breaks between classes

However, as the cold English autumn has started to creep in, I have been making an effort to find comfort and warmth in little things. And so yesterday I made up the oat mixture and popped it on the side whilst I went to yoga. On my way home I text Gareth and asked him to put it in the oven, ready for us to eat when I got back

We served ours up with coconut yogurt, pumpkin spice almond butter (to DIE for), fruit and a sprinkle of granola.

Baked Carrot Cake Oats

Recipe {serves 2}

You could always have half and save the other half for tomorrow if you’re making for one


1 finely grated carrot

100g oats (about 1 cup)

1 tsp baking powder

1/2-1 tsp cinnamon

1 tbsp desiccated coconut

Pinch of salt

1 tsp vanilla extract

3/4 cup almond / oat milk

1 egg OR flax egg (1 tbsp ground flax left to ‘gel’ with 3 tbsp of water for five mins)


  1. Preheat the oven to 180

  2. Line of grease a small baking dish

  3. Combine the oats, baking powder, coconut, cinnamon and salt in a mixing bowl

  4. Add in the grated carrot

  5. In a seperate cup/ bowl whisk the ‘egg’, milk and vanilla

  6. Add the wet mixture into the dry and stir to combine

  7. Leave to the side for 10 minutes (so the oats can soak up a little of the moisture)

  8. Bake for 30 minutes

  9. Remove from oven and enjoy!