baked oats Archives - Teri-Ann Carty

Single Serve Blueberry Banana Baked Oats

Teri-Ann Carty — Wed, 12 Mar 2025 08:00:20 +0000

Home » baked oats

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

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Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will!

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
Salt: Enhances all the flavors and balances the sweetness.
Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top?

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp tahini
½ tsp vanilla
½ cup oats
2 tbsp protein powder
½ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp hemp seeds
½ cup blueberries

US Customary - Metric

Instructions

Preheat oven to 350 and grease a large ramekin.
Add banana to a bowl and mash well with a fork.
Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
Stir in blueberries.
Scrape into the prepared ramekin and top with hemp seeds.
Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

The post Single Serve Blueberry Banana Baked Oats appeared first on Teri-Ann Carty.

Blueberry Croissant Baked Protein Oats

Teri-Ann Carty — Wed, 28 Aug 2024 08:00:07 +0000

Home » baked oats

Blueberry Croissant Baked Protein Oats

Created by: Teri-Ann Carty

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you're craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

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High Protein Baked Oats

Introducing your newest breakfast obsession! My Blueberry Almond Croissant Baked Oats will be your new favourite meal prep or weekend delight. Packed with protein, antioxidants and wholesome ingredients you most likely have in your pantry. It might be a mouthful to say but it couldn’t be easier to make or more delicious to eat.

Now, you might wonder, “What do these baked oats have to do with croissants?” You’re not alone – my inquisitive hubby asked the same thing! The inspiration comes from the classic almond croissant, which is filled with a sweet, rich Frangipane or Almond Cream. I decided to create a healthier version of that filling and swirl it into the oats, giving you all the flavours of an almond croissant without any compromise on taste. The result blew my mind and I know it will for you too!

You all know my love for Botanica Health protein powders They’re my secret weapon for boosting protein levels in recipes. And trust me, no one will even notice the extra protein in these oats!

You can make these oats and eat straight from the oven using a big spoon to serve OR you can cut them into bars once they cool. I like to cut them into bars for quick breakfasts either on the go (we are all in a rush some days) or served with yogurt and of course my granola. If you are looking for another fabby recipe to make check out my friend Fanny’s recipe!

Everything You Need to Make Protein Baked Oats

These protein baked oats are easy to make and require only a minimal amount of tools and ingredients that you most likely already have in your kitchen. You’ll need an 8×8 baking dish, some ripe bananas, and your favourite protein powder to get started!

Ingredients for Protein Baked Oats

Banana: The banana serves as a natural sweetener and binder in this recipe, giving the baked oats a moist and tender texture. Packed with potassium and fibre; bananas help make this recipe nutritious and naturally sweet. If you’re not a fan of bananas, you can substitute them with applesauce or pumpkin puree, which will still provide that soft texture while adding a different flavour twist.
Egg or Flax Eggs: Bakers choice here, either eggs or flax eggs will work perfectly for this no fuss breakfast recipe. Eggs provide structure to the baked oats, helping them rise and stay together. Whether you use a traditional egg or a flax egg, both options ensure the oats hold their shape and have the perfect consistency.
Soy Milk: Going for the protein punch with soy milk as it helps provide plant based protein, a creamy texture and a slight nuttiness to the overall flavour. Soy milk is also rich in calcium and vitamins, making it an excellent choice. Any other milk that you have on hand – plant based or cow based will work just fine in this recipe.
Almond Extract: Almond extract is a powerful flavour enhancer that gives the oats a sweet, nutty aroma reminiscent of almond croissants. It adds a layer of depth to the recipe, making each bite taste like a decadent treat.
Vanilla Extract: Perfevt in any oats recipe in my opinion; vanilla extract brings warmth and a comforting sweetness to the oats. It enhances the natural flavours of the other ingredients, making the oats taste richer and more complex. Vanilla is a classic addition that pairs perfectly with the almond butter and spices, creating a balanced and inviting flavour profile.
Butter: Melted butter plays a crucial role in the baked oats and the topping. It ensures a soft and flavorful texture for the baked oats. In the topping, it helps create a golden, crispy finish that contrasts beautifully with the fluffy oats. Whether you opt for dairy butter or vegan butter, this ingredient is essential for achieving that perfect bakery-style texture and buttery flavour.
Almond Butter: To achieve the almond croissant flavour profile of course we need to work with some almond butter! It helps contribute a creamy, nutty richness to the baked oats that makes this dish absolutely irresistible. It’s packed with healthy fats, protein, and fibre, making the oats more filling and nutritious.

Gluten Free Oats: Oats are the heart of this recipe, providing a hearty, chewy texture that’s perfect for breakfast. Oats are naturally gluten free and rich in fibre, which helps keep you full and satisfied throughout the morning.
Ground Flax: Loaded with omega-3 fatty acids, fibre, and antioxidants; these mighty little seeds provide a subtle nutty flavour to the oats. They also help bind the ingredients together and are a great nutritional contribution to any breakfast. If you don’t have flax you can use ground chia seeds to achieve much of the same properties.
Baking Powder: Essential for giving the baked oats their rise, ensuring they are light and fluffy. It creates tiny air bubbles in the batter as it bakes, leading to a cake-like texture that’s both soft and satisfying. Without it, the oats would be dense and heavy, so this ingredient is key to achieving the perfect bake.
Nutmeg, Cinnamon & Ginger: This trio of spices add warmth and depth to the flavour. Cinnamon brings a sweet, woody note, nutmeg adds a hint of spice, and ginger gives a subtle zing. Together, they create a balanced and inviting flavour that complements the almond butter and vanilla perfectly.
Protein Powder: Protein powder boosts the protein content of these baked oats, making them a powerful breakfast option that keeps you full and energized. Whether you use vanilla or chocolate flavoured protein powder, it blends seamlessly into the batter, adding a rich, creamy texture without altering the taste. If you don’t have protein powder on hand, you can increase the almond butter or add Greek yogurt for an extra protein boost.
Salt: Brings out the natural flavours of the oats, almond butter, and spices, making each bite more flavorful and satisfying. Just a pinch goes a long way, so don’t skip this crucial ingredient.
Blueberries: Adding a burst of freshness and sweetness to the baked oats, making each bite delightful. They are packed with antioxidants, fibre, and vitamins, making them a healthy and delicious addition. As they bake, the blueberries burst, creating juicy pockets of flavour throughout the oats. If fresh blueberries aren’t in season, frozen ones work just as well, or you could substitute with raspberries or chopped strawberries.
Almond Flour: Keeping things gluten free; almond flour adds a subtle nutty flavour and a moist, tender texture to the baked oats. Almond flour helps to create a slightly denser, more satisfying bite, making these oats feel more like a decadent treat. You can substitute it with coconut flour, but keep in mind that coconut flour is more absorbent, so you may need to adjust the liquid content.
Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavour to the recipe. It perfectly complements the almond butter and spices, creating a harmonious balance of sweet and nutty. Unlike refined sugar, maple syrup adds depth and complexity. If you’re looking to switch things up, honey or agave syrup are great alternatives that will still keep the oats perfectly sweetened.
Slivered Almonds: The essential addition to really bring the almond croissant vibes to life! Almond slices toast beautifully in the oven, adding a golden, slightly buttery taste that complements the creamy oats below. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds would also work well, providing a similar crunch.
Powdered Sugar (Optional): A dusting of powdered sugar is the finishing touch that makes these baked oats feel like a special treat. It adds a touch of sweetness without overpowering the other flavours, making the oats feel more like a dessert than a breakfast. While it’s optional, it’s a lovely way to add a bit of elegance and indulgence to the dish.

Are Oats Gluten Free?

Oats are naturally gluten free, but they can often be cross-contaminated with gluten during processing. To ensure your baked oats are truly gluten free, opt for certified gluten free option – this should be clearly labelled on the packaging from a brand that you trust. This is particularly important for those with celiac disease or gluten sensitivities.

How to Make This Easy High Protein Baked Oats

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking pan thoroughly with butter or non-stick spray. This step ensures that your baked oats won’t stick to the pan, making for easy removal and cleanup later on.

Mash the Banana and Mix the Wet Ingredients

In a large mixing bowl, break up your ripe banana and use some good old elbow grease or an electric hand mixer to mash it until it’s relatively smooth with no large lumps. This gives the oats a naturally sweet base and a moist texture. Once the banana is mashed, add in the egg (or flax eggs for a vegan option), almond extract, vanilla extract, melted butter, and almond butter. Beat the mixture again until all the wet ingredients are fully incorporated and creamy. This blend of wet ingredients is key to achieving the perfect texture and flavour for your baked oats.

Combine the Dry Ingredients

Next, it’s time to add your dry ingredients. Slowly mix in the gluten-free oats, ground flax seeds, protein powder, baking powder, and spices (cinnamon, nutmeg, and ginger). Gradually pour in your choice of milk (soy, almond, etc.) while mixing, ensuring that everything combines smoothly. The ground flax and protein powder help to bind the ingredients together while also boosting the nutritional content, making these baked oats both satisfying and wholesome.

Fold in the Blueberries

Once your batter is well-mixed, gently fold in the blueberries using a spatula. The blueberries will add bursts of sweetness and juiciness throughout the oats as they bake. Be sure to distribute them evenly to ensure every bite is filled with that delicious blueberry flavour.

Prepare and Add the Topping

In a small bowl, prepare the topping by mixing together almond flour, maple syrup, and almond butter until it forms a thick, crumbly mixture. Using two spoons, scatter this topping over the surface of your oats, making sure to cover it evenly. Finally, sprinkle sliced almonds on top to add a crunchy texture that will contrast beautifully with the soft, baked oats.

Bake and Cool

Place your prepared pan in the preheated oven and bake for 40-45 minutes, or until the oats are set and no longer jiggly in the center. The topping should be golden brown, indicating that it’s perfectly baked. Once done, remove the pan from the oven and allow it to cool for about 10 minutes. This cooling period helps the oats to set further, making them easier to cut into squares or bars.

Serve and Enjoy

Once cooled, cut the baked oats into squares and serve. These oats are delicious on their own but can be elevated further when served with a dollop of yogurt, a handful of fresh berries, and a sprinkle of your favourite granola. Enjoy them warm from the oven, or let them cool completely for a convenient grab-and-go breakfast or snack.

How to Store & Reheat Baked Oats

Once baked, let the oats cool completely before cutting them into squares. Store them in an airtight container in the fridge for up to five days. To reheat, simply pop a square in the microwave for 20-30 seconds, or enjoy them cold – they’re just as delicious!

Can I Make Baked Oatmeal Ahead of Time?

This is the best way to enjoy the fruits of your labour! Making these baked oats ahead of time makes mornings so much easier, snack time delicious and answers the question of “What for breakfast?” in a flash! These protein baked oats are perfect for meal prep and you can bake them ahead of time and store them in the fridge for up to five days. Simply reheat a slice in the microwave or enjoy it cold as a quick, grab-and-go breakfast.

What to Serve With Baked Oats

These baked oats are delicious on their own, but you can also pair them with a dollop of yogurt, a handful of fresh berries, or a drizzle of maple syrup. For an extra crunch, sprinkle some of your favourite granola on top.

Why You’ll Love These Healthy Baked Oats

These protein baked oats are a game-changer for anyone looking for a healthy, filling breakfast. They’re packed with protein, gluten-free, and have just the right amount of sweetness. You can customize this recipe a million ways and enjoy it all week long. It’s incredibly easy to make vegan if that’s your jam and everyone in the house is going to adore their fluffy texture and flavorful taste!

Tips For Making The Best Protein Baked Oats

Make sure to evenly distribute the mixture in your baking dish; this will help them cook evenly and prevent any soggy spots.
If you like a crispier top, you can broil the oats for the last few minutes of baking.
Don’t be afraid to get creative and change some ingredients around.
Make sure you grease your baking pan!

Try these High Protein Recipes Next!

Protein powders aren’t just for smoothies! Check these recipes out!!

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

Don’t forget to rate and review this recipe if you try it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Blueberry Croissant Baked Protein Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 814kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

1 banana mashed
1 egg or 2 flax eggs
1½ cup soy milk
½ tsp almond extract
½ tsp vanilla extract
2 tbsp melted butter
¼ cup almond butter
2 cups gluten free oats
2 tbsp ground flax
1 tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
½ cup protein powder @botanicahealth
½ tsp salt
1 cup blueberries
½ cup almond flour
¼ cup maple syrup
¼ cup almond butter
1 tbsp melted butter
pinch salt
½ cup slivered almonds
powdered sugar optional

US Customary - Metric

Instructions

Preheat oven 350. Grease a standard 8x8 pan and set aside.
Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, almond and vanilla extract, melted butter and almond butter and beat again.
Add oats, ground flax, protein powder, baking powder, spices and milk of choice and beat until mixture comes together.
Pour in blueberries and mix well. Use a spatula to combine.
Pour into the prepared pan spreading oats into an even layer.
Prepare topping by mixing almond flour, maple syrup and almond butter together. Dollop the top of the oats with the frangipane. Use a knife to swirl it into the oats. Top with sliced almonds.
Bake for 40-45 minutes until no longer jiggly and topping is golden brown.
Allow it to cool for 10 minutes before cutting into squares.
Serve with yogurt, fresh berries and your fave granola.

Notes

Check out my baking essentials!

Find all Botanica Healthy Protein Powders here

Nutrition

The post Blueberry Croissant Baked Protein Oats appeared first on Teri-Ann Carty.

Gluten-Free Carrot Cake Baked Oats

Teri-Ann Carty — Mon, 25 Mar 2024 08:00:21 +0000

Home » baked oats

Gluten-Free Carrot Cake Baked Oats

Created by: Teri-Ann Carty

Embrace the joy of eating cake for breakfast with this Gluten-Free Carrot Cake Baked Oats recipe. It's a comforting, healthy, and utterly delicious way to start your day, capturing the essence of carrot cake in a form that's good for both body and soul.

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Baked Carrot Cake Oatmeal – Gluten-Free & Vegan

Are you sick of Carrot Cake yet? I certainly hope not because I am back once again with another wonderful carrot recipe. These gluten-free baked oats are refined sugar free, gluten free, dairy free and packed with wholesome nutritious ingredients. They are perfect for Easter breakfast or brunch or any other time you feel like having baked oatmeal. I used egg in this recipe but have made this using 2 flax eggs with amazing results. It really is a simple swap as the milk I use is dairy free (you could swap that out for whole milk if you desire!).

I love adding nuts and raisins to my carrot cake (is it carrot cake without them?) but I won’t judge you if you want to fully omit them. I love chopped walnuts but any other nut will do. Some of you love adding pineapple, and while that’s not my jam you do you! So don’t listen to those people who say you can’t have cake for breakfast because this Gluten-Free Carrot Cake Baked Oats will have you thinking you’re having dessert first thing in the morning!

Ingredients for the Gluten-Free Carrot Cake Baked Oats

Egg or Flax Eggs: Providing the structure that binds the ingredients together you can choose to use eggs or flax eggs; either one will work perfectly for this recipe.
Banana: Mashed banana acts as a natural sweetener and adds moisture, contributing to the soft, cake-like texture of the baked oatmeal. It also adds a subtle fruity flavor that compliments the spices. Applesauce is a suitable substitute, offering similar sweetness and moisture without the banana flavor.
Maple Syrup: Maple syrup sweetens the dish naturally and adds a rich, warm flavor. You could also use honey or agave syrup instead. These are all great options that are refined sugar free.
Cashew Milk: Any nut milk will do however I opted for my homemade cashew milk as its creamy texture and mild taste do not overpower the other flavors.
Vanilla: Vanilla extract enhances the overall flavor profile of the oatmeal, adding depth and a hint of sweetness.
Olive Oil: Olive oil contributes healthy fats and helps to keep the oatmeal moist. Coconut oil or melted butter can be substituted for varying the flavor and maintaining the moist texture.
Gluten-Free Oats: Necessary for any oatmeal; this amazing ingredient is the heart of this dish, providing texture, fiber, and nutrients, making it suitable for those avoiding gluten. Regular rolled oats can be used if gluten isn’t a concern.
Baking Powder: Baking powder is essential for helping the oatmeal rise and become fluffy.
Cinnamon, Nutmeg, Ginger, & Cardamom: These spices give the oatmeal its distinctive carrot cake flavor, with cinnamon being particularly important for warmth and sweetness. If any are missing, pumpkin pie spice could serve as a catch-all substitute, though it’s best to use the individual spices for more control over the flavor profile!
Salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and bringing out the complexity of the spices.
Grated Carrot: Grated carrots are crucial for that authentic carrot cake taste and texture, adding moisture and sweetness.
Chopped Walnuts or Pecans: Nuts add crunch and richness, contributing to the carrot cake experience. Walnuts or pecans are interchangeable based on preference, or they can be omitted for those with nut allergies, though they add a lovely textural contrast.
Raisins: Raisins are optional but recommended for their chewy texture and natural sweetness, enhancing the carrot cake likeness.

Are Baked Oats Healthy

While this recipe might taste indulgent I assure you that what makes it so amazing is the fact that all the ingredients are wholesome, healthy and simple! Packed with fiber from the oats, vitamins and minerals from the carrots and nuts, and free from refined sugars, it’s a breakfast that fuels your body and satisfies your sweet tooth. Plus, it’s easily adaptable to be vegan and is naturally gluten-free, making it suitable for a variety of dietary needs.

Are Rolled Oats Really Gluten-Free?

This is such a common question and with good reason. Old fashioned rolled oats are naturally gluten-free however cross-contamination can occur during processing. For those with celiac disease or gluten sensitivity, it’s important to choose oats that are certified gluten-free to ensure they’re safe to eat. This recipe uses gluten-free oats to provide peace of mind while enjoying the wholesome goodness of baked oatmeal. My favourite brand to use is Natures Path

How to Make The Healthy Carrot Cake Baked Oatmeal

To make your baked carrot cake oats, start by preheating your oven to 350 degrees and lightly greasing a standard 8×8 baking pan (my favourite pan is this one here) set it aside for later use. In a mixing bowl, break up a banana and use an electric hand mixer to beat it until relatively smooth. Then, incorporate an egg and some maple syrup into the banana mixture, beating again to combine thoroughly. Continue the process by adding oats, baking powder, vanilla extract, and your choice of milk to the mixture, beating until everything is well combined. If you wanted to up the protein in this dish you could easily add a scoop of protein powder; however you may want to adjust the wet ingredients slightly. I have not tried this but it could turn out nicely!

For the final touches, fold in your preferred nuts, some raisins, and grated carrot into the mix using a spatula to ensure everything is evenly distributed. Pour the prepared mixture into your greased pan, and bake it until the center is cooked through without any jiggle. After baking, let it cool for about 10 minutes before cutting it into squares. Serve these delightful squares with yogurt, fresh berries, and your favourite granola for a wholesome treat.

What to Serve With Oatmeal Carrot Cake

This healthy carrot cake baked oats pairs beautifully with a dollop of yogurt and a handful of fresh berries. For an extra touch of indulgence, drizzle over some additional maple syrup or a sprinkle of cinnamon. It’s a versatile dish that can be dressed up or down depending on your mood. If you are reheating and having it for the second time it can be nice to add some unsweetened vanilla almond milk, or any other nut milk to add a bit more moisture back to the dish. You could also turn this into a true dessert by adding cream cheese frosting if you desired. This breakfast is perfect for meal prep because it makes more than enough for one morning even if shared amongst more than one person.

How to Store The Leftover Baked Oats

Any leftovers can be stored in an airtight container in the refrigerator for up to a week, making it a perfect make-ahead breakfast option. Simply reheat in the microwave or oven for a quick, satisfying meal.

Still Craving Carrot Cake? Check these out!

If this recipe leaves you wanting more carrot cake-inspired dishes, I’ve got you covered because I recently just released a few other Carrot Cake varieties that you won’t want to miss!

Carrot Banana Crumble Cake

Roasted Garlic Carrot Squash Soup

Carrot Cake Cupcakes

You could even check out these other baked oatmeal recipes:

Banana Baked Oats

Strawberry Baked Oats

Strawberry Rhubarb Slow Cooker Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gluten Free Carrot Cake Baked Oats

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 438kcal

Author Teri-Ann Carty

Equipment

8x8 pan, mixing bowls electric hand mixer, standing mixer, oven or toaster oven

Ingredients

1 egg or 2 flax eggs
1 banana mashed
¼ cup maple syrup
1¾ cup cashew milk
1 tsp vanilla
2 tbsp olive oil
2 cups gluten free oats
1 tsp baking powder
1 tsp cinnamon
½ tsp each nutmeg & ginger
¼ tsp cardamom
½ tsp salt
1 cup grated carrot
½ cup walnuts or pecans chopped

US Customary - Metric

Instructions

Preheat oven 350. Grease a standard 8x8 pan and set aside.
Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, maple syrup and beat again.
Add oats, baking powder, spices, vanilla, milk of choice and beat until mixture comes together.
Finally add in nuts of choice and grated carrot. Use a spatula to combine.
Pour into the prepared pan and bake until centre is cooked through and no longer jiggly.
Allow it to cool for 10 minutes before cutting into squares.
Serve with yogurt, fresh berries and your fave granola.

Notes

If your mixture seems too wet before baking, allow the mixture to rest for 5-10 minutes in the mixing bowl before adding it to your greased pan. The carrots and the oats will start to absorb some of the liquid.

Nutrition

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Chocolate Baked Oats

Teri-Ann Carty — Fri, 01 Sep 2023 08:00:18 +0000

Home » baked oats

Chocolate Baked Oats

Created by: Teri-Ann Carty

Satisfy your sweet cravings with a protein-packed twist on breakfast—Chocolate Baked Oats. Decadent and nutritious, this gluten-free and vegan delight features homemade chocolates and swirls of almond butter and jam.

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Chocolate lovers, rejoice! If you’re seeking a delectable breakfast that doubles as a guilt-free dessert, look no further than my Chocolate Baked Oats.

This delightful creation seamlessly blends the perfect ingredients resulting in a satisfying and high protein treat that’s sure to delight your taste buds.

Breakfast is the most important meal of the day, and I believe it should be an experience that always leaves me smiling. My Chocolate Baked Oats recipe is the perfect balance between healthy and indulgence. Whether you’re starting your day with a hearty meal or satisfying your sweet tooth after dinner, this recipe is the perfect fit.

To achieve the rich chocolatey flavor, I’ve incorporated cacao powder into the mix.

The aroma alone is enough to transport you to a world of indulgence. But the magic doesn’t stop there; this recipe invites you to embrace your creativity by swirling almond butter and strawberry chia jam into the batter, adding bursts of flavor and a hint of fruity sweetness.

If you’re feeling whimsical, might I suggest a heart-shaped baking dish or something cute to bake this masterpiece. While it’s not essential, it adds a touch of love to every bite.

Speaking of love, let’s not forget the optional chocolate hearts; whether you craft them yourself or opt for store-bought varieties, these chocolatey gems add a delightful surprise to every spoonful.

As your Chocolate Baked Oats emerge from the oven, your kitchen will be filled with an intoxicating aroma that’s hard to resist. Give it a few moments to cool, allowing the flavors to meld and the textures to settle. Then, with eager anticipation, indulge in a mouthful of pure bliss. If you’re into this recipe or love oats be sure to check out some of my other oat recipes here

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chocolate Baked Oats

Breakfast for dessert is never a bad idea especially when there's chocolate involved. I added homemade stuffed chocolates but you don't have to. This protein rich breakfast is perfect without them.

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 514kcal

Author Teri-Ann Carty

Equipment

heart shaped baking dish optional
air fryer or oven

Ingredients

1 cup gluten free oats blended
1 cup gluten free oats
1 banana mashed
1 flax egg 1 tbsp ground flax + 2 1/2 tbsp warm water
1 tsp vanilla
1 scoop Botanica Health protein powder (see blog for link to purchase)
½ tsp baking powder
¼ tsp salt
2 tbsp cacao powder
¾ cup soy milk
3 tsp almond butter
3 tsp strawberry chia jam
3 chocolate hearts optional

US Customary - Metric

Instructions

Prepare flax egg and set it aside to gel for 10 minutes.
Preheat oven to 350.
Blend 1 cup of oats in a high speed blender.
In a medium sized bowl add mashed banana, flax egg, oat flour (blended oats), oats, vanilla, cacao, salt, baking powder and milk. Mix thoroughly.
Scrape into a greased pan. Add dollops of almond butter and jam. Use a skewer or knife to swirl into oats.
Press chocolates into oats making sure they are covered. Bake for 20-22 minutes.
Wait 5 minutes before enjoying.

Notes

The heart pan isn't necessary but it IS FUN.
If you want to use chocolates but don't have time to make them use store bought!

Nutrition

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Apricot Strawberry Blueberry Crumble

Teri-Ann Carty — Fri, 07 Jul 2023 08:00:22 +0000

Home » baked oats

Apricot Strawberry Blueberry Crumble

Created by: Teri-Ann Carty

This is one of my favourite desserts to make all year round. The magic is in the seasonal fruit and in this case I am using delicious ripe apricots, juicy local strawberries and plump blueberries. It can easily be made vegan by swapping the dairy butter for vegan and I always make it gluten-free so the mister can enjoy it too!

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Today, I am thrilled to share with you a recipe that holds a special place in my heart—the Gluten-Free Apricot Strawberry Blueberry Crumble. This delightful dessert captures the essence of sun-kissed orchards, ripe with seasonal treasures!

As you know one of my favourite things to do in the summer is go strawberry picking and then make more things with my fresh berries than my heart can imagine. When supporting local producers, we not only embrace the freshness and quality of the ingredients but also foster a connection to our communities and I have a few farms that I frequent here in Ontario – every summer there is the promise of the most amazing berries.

This week I found myself in the heart of my kitchen, eager to embark on a baking adventure with these local fruits. Their vibrant colours hint at the flavour to come. A crumble came to mind as it’s one of my moms favourite dishes to make and feed the family. With various fruits in this baby the finishing touch of gluten free oats takes the crumble to new heights. With its delightful crunch and nutty essence, it adds the perfect contrast to the luscious fruits below.

Serving a slice of this glorious crumble is an invitation to savour the joys of summer with someone you love. So, my friends, I invite you to make one of these delightful crumbles and enjoy it in the sun with someone ya love! Summer is never long enough here in Toronto which is why even if it’s hot outside it feels essential to bake dishes like this one right here! It’s not enough to just enjoy the weather – I want to taste summer!! I hope you enjoy this Gluten-Free Apricot Strawberry Blueberry Crumble as much as I do.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Apricot Strawberry Blueberry Crumble

Course Desserts & Sweets, Sharable, Snack

Cuisine Canadian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 529kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

3 apricots diced, (approximately 2 cups)
strawberries sliced, (approximately 2 cups)
¾ cup blueberries
½ lemon juiced

TOPPINGS

1 cup gluten free oats
½ cup gluten free flour
½ cup coconut sugar
1 tsp cinnamon
½ cup almonds sliced
½ tsp salt
½ cup melted butter vegan or dairy

US Customary - Metric

Instructions

Preheat oven to 355.
Measure fruit in a large glass measuring cup. You want just over 4cups of fruit in total. Scatter fruit in the bottom of a baking dish (approximately 8x8) and put lemon juice on top.
In a separate bowl mix together topping ingredients. The mixture should hold together when pinched.
Scatter on top of fruit and place in the oven.
Bake for 40-45 minutes until topping is browned. Let it cool for 10 minutes before serving.

Nutrition

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Strawberry Rhubarb Slow Cooker Oats

Teri-Ann Carty — Wed, 22 Jun 2022 01:45:34 +0000

Home » baked oats

Strawberry Rhubarb Slow Cooker Oats

Created by: Teri-Ann Carty

This warm slow-cooked Oatmeal recipe using the Crockpot Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

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CANADA DAY is here and I couldn’t think of a better recipe to wake up to than my slow cooked Strawberry Rhubarb Oats. Strawberry season is open and this year the berries have been gorgeous. Picking my own has been one of my favourite things to do since I have been a child. My mother used to take my brother and I and if memory serves me correct, we did a whole lotta eating and not a great deal of picking.

This weekend can be a busy one so I thought why not create a healthy delicious breakfast highlighting the fruit and veggie (did you know rhubarb was a vegetable?) of the season using the hands off slow-cooked method. This recipe will be one that you make for all the seasons and for years to come.

This delicious no fuss recipe came together in no time with the help of my Crockpot Design Series 3 QT Manual Slow Cooker. This recipe easily feeds 3-4 hungry revellers for breakfast or brunch. With freshly picked organic local strawberries and rhubarb and kept it entirely refined sugar free and gluten free.

I was lucky enough to use my parents delicious maple syrup and Canadian grown flax seeds for extra health benefits. I finished it with locally made gut friendly coconut kefir but you could easily swap it out with yogurt. This versatile breakfast dish could also double as a healthy dessert in which case serving it with coconut whip or vanilla ice cream.

The slow cooker cooked this up in less than two hours over high heat but could easily be done overnight cooked on the low setting.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Rhubarb Slow Cooked Oats

This warm slow-cooked Oatmeal recipe using the Crockpot Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

Course Breakfast

Cuisine Canadian

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 646kcal

Author Teri-Ann Carty

Equipment

Slow Cooker

Ingredients

2 cups strawberries sliced
2 cups rhubarb sliced
2 tbsp monk fruit sweetener
1 tbsp cornstarch (optional)
1½ cups oats
½ cup walnuts chopped
2 tbsp ground flax
¼ cup brown rice flour
1 tsp cinnamon
½ tsp salt
½ cup maple syrup
½ cup coconut oil melted

US Customary - Metric

Instructions

Wash and slice both strawberries and rhubarb. Place into the base of the slow-cooker. Sprinkle monk-fruit sweetener and cornstarch (if using) and toss to combine.
In a separate bowl combine oats, cinnamon, salt, flour, flax and chopped walnuts. stir to combine.
Melt coconut oil and add to oat mixture with maple syrup. Mix thoroughly. Scatter topping over the fruit. Cover with the lid and turn slow-cooker on high. Leave to cook for 2 hours.
After 2 hours, remove the lid and scoop portions into bowls. Top with coconut kefir or yogurt. If making for dessert, add vanilla ice-cream and extra fruit.

Notes

For an overnight method, follow above instructions but turn the slow-cooker to the low setting and serve the next morning.

Nutrition

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Strawberry Rhubarb Crisp

Teri-Ann Carty — Tue, 20 Apr 2021 19:43:32 +0000

Home » baked oats

Strawberry Rhubarb Crisp

Created by: Teri-Ann Carty

Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?

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lTS HEEEEERE! Rhubarb is popping up in my organic shops and markets and I can not be happier. Rhubarb is one of those ingredients that I just did not like growing up. There were several things I remember not loving for their strong flavour. Olives, grapefruit, fennel (not that we ever had fennel but it did take a while to grow on me!). I am grateful my ever expanding taste buds are still evolving. I wonder what they will latch on to next? But let us stay focused.. rhubarb..

I found my rhubarb at a local shop in Kensington Market here in Toronto and the chap who runs the place informed me that it was of the sweet and not bitter variety. Well dare I say rhubarb is the very design of bitter but to be honest he was right! This new young rhubarb was sweet and oh so delicious. I am going back for more today. I have a scone recipe I need to revisit and just waiting for some rhubarb to make!

Rhubarb tends to be bitter. Even the sweetest variety leans that way. That is why strawberries usually make an appearance. Strawberries are normally sweet so they balance each other out. I had only a few strawberries sitting in my fridge so that is why this crisp was born. I can’t wait to share the recipe so without further ado…

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Rhubarb Crisp

Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?

Course Desserts & Sweets

Cuisine Canadian

Prep Time 2

Cook Time 1

Total Time 3

Servings servings

Calories 153kcal

Author Teri-Ann Carty

Equipment

8x8 inch pan
oven

Ingredients

4 cups rhubarb chopped
8 strawberries sliced
1 tbsp Lakanto
1½ cups oats
¼ cup desiccated coconut
¼ almond flour
¼ cup gluten-free flour
¼ cup coconut sugar
½ cup vegan butter melted
½ tsp cinnamon
¼ tsp ginger
½ cup roasted almonds chopped
½ tsp salt

US Customary - Metric

Instructions

Preheat the oven to 375. Grease a baking dish. 8x8, round or oblong like mine.
Cut rhubarb and slice strawberries. Spread into a prepared dish and sprinkle with lakanto (or sugar of choice). I let my fruit macerate in their juices for 2 hours.
In a separate bowl place crisp Ingredients and mix thoroughly using your hands if needed. Spread topping all over your fruit and place in a preheated oven. Bake for 45 minutes. I checked at 40 and left it in for the final 5 minutes.
Allow to cool on a wire rack for 15 minutes before eating. Serve with coconut whip or vanilla ice-cream.

Nutrition

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Banana Cassava Oat Pancakes

Teri-Ann Carty — Mon, 01 Mar 2021 05:30:10 +0000

Home » baked oats

Banana Cassava Oat Pancakes

Created by: Teri-Ann Carty

These vegan Banana Cassava Oat Pancakes scream Sunday morning. Enjoy these with fresh coffee and the birds chipping!

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It is the last day of February! We’ve had a few warm days (I KNOW winter is far from over) but I do have hope that Spring is around the corner! YAY SPRING

I have been on a bit of a Cassava kick lately and I love using this grain free flour. Cassava flour blends really well with other flours and is a reason why I return to it time after time. With that being said; some of you out there might be thinking “WHY does it have to be so damn pricey?” and I know – that’s why I use it sparingly.

I’ve been thinking of different recipes for pancakes lately which brings me to today’s post. I’ve now eaten these pancakes more times than I want to admit JUST to make sure that the recipe is ready your enjoyment.

Let’s make some pancakes shall we?

P.S. IF you feel like getting fancy you can use a waffle iron for these babies as well. Same delicious result but in a waffle shape! FUN!!

I stacked these ones with cacao chia pudding in between them and drizzled them with PEANUT BUTTER. SO GOOD!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Cassava Oat Pancakes

A delightful twist on your regular Banana Pancakes

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 560kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

1 mashed banana (the riper the better)
1 cup oat milk (any non dairy milk works fine)
½ tsp vanilla
1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
2 tbsp oil
¼ tsp salt
1 cup cassava flour
½ cup oats (gluten free if needed)
1 tbsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 220 degrees.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet ingredients to dry ingredients and fold in a flax egg.
Let the batter sit while preheating the pan.
Coat pan (non-stick works best) with coconut oil.
Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
Place pancakes in a preheated oven until all the pancakes are cooked.
Serve with your fave toppings!

Nutrition

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Banana Baked Oats

Teri-Ann Carty — Wed, 18 Nov 2020 04:33:15 +0000

Home » baked oats

Banana Baked Oats

Created by: Teri-Ann Carty

Variety is the spice of life and if mama earth gives you something as magical as BANANAS you do everything you can with them!!

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Happy Mornings fellow humans! I have been on a bit of a baked oatmeal kick as of late. I’ve been embracing it for over a year now. I love the different texture it provides, the warmth of the breakfast and the fact that it saves like a dream, aka 2 breakfasts!

I have made a few different variations but my latest obsession is the one I am sharing today. Bananas are a staple in my kitchen. I use them in my smoothies, baked good and most definitely on my and IN my oatmeals. In a pinch they are a winning breakfast too— Coffee and banana and GO!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Baked Oats

Mornings made happier with Banana Baked Oats!

Course Breakfast, Sharable & Snacks

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 356kcal

Author Teri-Ann Carty

Equipment

oven
8x8 baking dish

Ingredients

1 flax egg (1 tbsp flax seeds x 3 tbsp water)
1 banana mashed
1 tsp baking powder
1 tsp cinnamon heaping
½ tsp nutmeg
½ tsp salt
1 tsp vanilla
2 tbsp coconut oil melted
½ cup walnuts chopped
2 cups oats gluten free
¼ cup maple syrup
1¾ cup cashew milk
1 banana sliced

US Customary - Metric

Instructions

Preheat the oven to 375.
Grease a 8x8 or desired baking dish.
In a large measuring cup prepare flax egg and set aside.
Mash banana into flax and add baking powder, spices, salt, vanilla and coconut oil and stir together.
Add in walnuts, oats, maple syrup and cashew milk.
Pour oat mixture into the pan and place sliced bananas on top.
Place in a preheated oven for 40-45 minutes.

Nutrition

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Strawberry Baked Oats

Teri-Ann Carty — Sun, 10 May 2020 02:25:54 +0000

Home » baked oats

Strawberry Baked Oats

Created by: Teri-Ann Carty

A classic breakfast of Baked Oats and Strawberries are all these spring mornings are asking for! Who doesn't love a morning that starts with Strawberry?

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Tomorrow is Mother’s Day and while I wish I was with my mom unfortunately a FaceTime call will have to suffice. I did manage to send my mom a beautiful bouquet of flowers but nothing beats human to human contact. Le sigh… on another note, it’s snowing and hailing all at once making this Saturday morning a tad on the dreary side. My word, times sound tough but quite frankly I am one grateful human. I have my cats, my person and these gorgeous oats to share. I’ll quit blathering on and get to it.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Baked Oats

A classic breakfast of Baked Oats and Strawberries are all these spring mornings are asking for! Who doesn't love a morning that starts with Strawberry?

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 349kcal

Author Teri-Ann Carty

Equipment

oven
stove
8.5x8.5 pan

Ingredients

BAKED OATS INGREDIENTS

2 cups rolled oats
1 cup walnuts
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp fine sea salt
1 tsp vanilla
¾ cup cashew milk
2 tbsp maple syrup
1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
2 tbsp coconut oil melted
1 cup strawberries sliced
coconut spray for the dish

JAM INGREDIENTS

2 stalks rhubarb
¾ cup strawberries sliced
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp chia seeds

US Customary - Metric

Instructions

BAKED OATS INSTRUCTIONS

To make baked oats, mix all dry ingredients in a bowl.
In a separate bowl, add all wet ingredients and whisk to combine.
Add dry to wet and mix in strawberries.
Spray a 8.5x8.5” pan with coconut spray and add-in oat mixture.
Bake for 45 minutes to 375 degrees.
To serve, add rhubarb jam on slightly cooled oats, and drizzle with almond butter. We love coconut kefir but yogurt or coconut whipped cream would also be super tasty.

JAM INSTRUCTIONS

To make jam, place all ingredients but chia seeds into a small pot and bring to a gentle boil, reduce heat to low and add chia seeds.
Continue to simmer for 20 minutes. Set aside to cool.

Notes

*I like my jam super tart. If you want a sweeter jam, add more maple syrup.

Nutrition

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Pear Cranberry Apple Gingerbread Crisp

Teri-Ann Carty — Sat, 30 Nov 2019 17:32:35 +0000

Home » baked oats

Pear Cranberry Apple Gingerbread Crisp

Created by: Teri-Ann Carty

We got this Apple Crisp ready for the autumn season by adding Pear, Cranberry and gingerbread to this dessert!

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Christmas is coming and even though it doesn’t feel like it from where I sit (last morning in Costa Rica), I know that as soon as I step off the plane in Toronto I will be inundated with it. I was incredibly busy the week before I came here to co-lead my retreat but I managed to schedule a baking day with one of my dear friends Tara @drtarasunshine . We wanted to share a few holiday recipes with you all and while I KNOW she has all her recipes up, I’ve been a bit distracted with leading a retreat and all. My retreat is officially over so I thought, get ONE done as I sit in the glory of the Costa Rican jungle, drinking a cup of hot java. Le sigh, don’t wanna leave…

I love a good crisp. My mom used to make them frequently when I was growing up. They are a cost effective dessert and almost everyone has all the ingredients on hand all the time. Not to mention, it’s tasty AF Full disclosure here, I have never liked gingerbread. I didn’t like the cookies or the houses. The flavour for me was a bit spicy, clove-y if you will. So when Tara suggested gingerbread I was a bit hesitant, Shhhhh, she doesn’t know this lol, but I was game anyway. Well, it turns out l DO like gingerbread. Like everything else in life my taste buds have shifted and changed and all I can say is WOW. I think you guys are gonna love the next few recipes I post but today I start with Crisp.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pear Cranberry Apple Gingerbread Crisp

Another delicious collaboration with my friend Tara @drtarasunshine, this Pear Cranberry Apple Gingerbread Crisp gives all the seasonal feels!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 448kcal

Author Teri-Ann Carty

Equipment

9x9 inch deep dish
oven

Ingredients

1-1½ cup oats
1 cup pecans chopped
½ cup gluten free flour
1 heaping tbsp gingerbread spice
1 tsp fine sea salt
½ cup vegan butter melted
¼ cup coconut sugar
6 cup pears, apples and frozen cranberries chopped
squeeze lemon
drizzle of maple syrup (optional)

US Customary - Metric

Instructions

Combine crisp ingredients in a bowl and stir until you get a crumble-like topping.
Chop fruit, combine the cranberries and place in vessel of your choosing. I used a 9”x9” deep dish. I didn’t add sweetener to the fruit but GO FOR IT if that’s how you roll.
Squeeze 1/2 a lemon over fruit and mix to combine.
Add crisp topping and place in the oven for 45-50 minutes, even up to one hour. We ended up tenting the crisp with tin foil to keep the topping from burning and baked ours for 1 hour. It was perfection.

Notes

I prefer ice cream with my crisp (serve warm if you can) but a good coconut whip would be equally delicious.

Nutrition

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Peach Crumble

Teri-Ann Carty — Thu, 30 Aug 2018 16:22:56 +0000

Home » baked oats

Peach Crumble

Created by: Teri-Ann Carty

This Peach Crumble has just the right amount of crunch. Pairing with ice cream or whipped cream will take it to another level!

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Summer goes fast doesn’t it? Up here in Canada we get approximately 60 solid days of summer give or take a few and if you blink you just might miss them.

I knew I was going to be working A LOT this summer. I took the better part of the beginning of the year off to travel and train and while I thought I’d prepared myself for the work I guess I wasn’t expecting the repercussions. At the end of December last year I was suffering from burnout. Unsure that was actually a thing I did a little research and it turned out yes indeed it was. Exhausted pretty much ALL the time, trouble sleeping, and constantly needing to nap taking the first 6 weeks off in January-February was not only needed it was necessary. Well, here we are again…. Feeling pretty much the same symptoms I went to the doctor last week to find out WTF is going on with me. Waiting for results… I’ll let you know.

This is actually a good post and I feel GOOD, believe it or not. Presently I am enjoying a full week off. I am in Niagara with my best girlfriends with all our misters and baby Maia at a gorgeous AirBnB. I am tapping away whilst sitting poolside with the mister reading beside me. Le SIGH… My hashtag this week has been #neverleaving The besties went winery hopping leaving us to relax and make PEACH CRUMBLE. It’s peach season here in Niagara so what better way to showcase that.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Peach Crumble

This Peach Crumble has just the right amount of crunch. Pairing with ice cream or whipped cream will take it to another level!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 322kcal

Author Teri-Ann Carty

Equipment

oven
pan

Ingredients

9 large peaches
2 tsp maple syrup
1½ cup gluten free oats
¼ tsp sea salt
1 tsp cinnamon
½ cup almond flour
2 tbsp brown sugar
½ cup chopped walnuts
2 tbsp melted vegan butter
2 tbsp melted coconut oil (plus more for greasing pan)

US Customary - Metric

Instructions

Preheat the oven to 350.
Mix all dry ingredients together then add melted oil and butter to make the crumb.
Slice the peaches and add maple syrup to coat.
Spread the crumble mixture over peaches evenly and place on the middle rack in the oven.
Bake for 42 minutes. I cranked my oven up to 400 and baked for an additional 15 to ensure the peaches were juicy.
Serve with nice cream or coconut whip cream. So good!!! IF you make this recipe, please lmk how it goes!

Nutrition

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