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Breakfast Baked Oats with Carrots, Parsnips and Pecans

Breakfast Baked Oats with Carrots, Parsnips and Pecans

By OcadoLifePublished on 24 October 2025Comforting and warming, this Breakfast Baked Oats with Carrots, Parsnips and Pecans, from cookbook author Melissa Hemsley, is essentially a turbo-charged porridge. “Think of it as a soft, healthy flapjack that packs a healthy source of protein. Parsnips give more complex sweetness than carrot alone, and the pecans and banana have a caramel flavour that makes the whole dish feel like a proper treat. I like to serve mine with a dollop of Greek yoghurt.” If you like, swap the parsnips for grated apple, and try nutmeg or cloves instead of the turmeric. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

55 minsTotal time
6Servings
15 minsPrep time
40 minsCooking time

Ingredients

  • 1 tsp coconut oil, for the dish
  • 2 medium eggs, beaten
  • 2 large bananas, 1 mashed and 1 sliced into rounds for the topping
  • 1 carrot, roughly grated
  • 1 parsnip, roughly grated
  • 400ml milk (semi-skimmed or plant)
  • 1 tbsp ground cinnamon
  • ½ tsp ground turmeric
  • 180g porridge oats (check for gluten free)
  • 50g pecans or walnuts
  • 2 tsp honey or maple syrup, for drizzling
  • 1 small pinch sea salt

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Grease a 30 cm by 20 cm baking dish with the oil; set aside.

  • Step 2

    In a large bowl, combine the beaten eggs, mashed banana and grated carrot and parsnip. Add the milk, cinnamon and turmeric, and the oats, then give it all a good mix.

  • Step 3

    Pour the mixture into the baking dish and top with the pecans or walnuts and the sliced banana. Drizzle over the honey or maple syrup and sprinkle with the salt.

  • Step 4

    Bake for 45 mins (approx.) until golden. Cut into squares. Store chilled in an airtight container for up to 4 days or freeze for up to 3 months. Defrost overnight; reheat in the oven.