If overnight oats ruled your fridge last year, it’s time to turn up the heat. This baked version from Dr Michael Greger’s The How Not to Age Cookbook channels everything you love about carrot cake – cinnamon spice, nutty crunch, subtle sweetness – but swaps out refined sugar and butter for whole-food ingredients that actually support long-term health.
The best part? You can prep it the night before and simply pop it in the oven while you’re getting ready for the day ahead. It’s easy, satisfying and loaded with nutrients that help your body thrive as you age.
READ MORE: This Anti-Ageing Smoothie Bowl Is Bursting With Antioxidant Power
The How Not to Age Cookbook by Dr Michael Greger
Dr Michael Greger builds on the science of ageing healthily, sharing over 100 recipes designed to help you maximise both physical and mental longevity. Drawing from decades of rigorous nutrition research and inspired by global “blue zones” – places where people traditionally live the longest – the book translates Dr Greger’s “Anti-Aging Eight” into simple, nutritious, delicious meals, snacks and drinks.
Each recipe uses ingredients proven to support healthy ageing, with an eye toward flavour, balance and everyday practicality. Whether you’re aiming to stay sharp, strong or simply feel more vibrant, The How Not to Age Cookbook offers an accessible, science-backed path to nourishing the body and enjoying the journey.
READ MORE: This Healthy Grain Bowl Is So Good, You’ll Be Packing It On Repeat
Baked Carrot Cake Oatmeal Recipe
Join the baked oats trend with this carrot cake baked oatmeal recipe – a healthy, make-ahead breakfast that’s basically dessert.
Baked Carrot Cake Oatmeal
Ingredients
- 1 cup rolled oats
- 2 Tbsp ground chia seeds
- 2 Tbsp ground flaxseeds
- 1 cup carrot, grated
- ¼ cup pecans or walnuts, chopped
- 1½ tsp ground cinnamon
- 2¼ cups unsweetened soya milk
- ½ cup Date Syrup 2.0 (recipe below)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 190°C. Line a 20-cm square baking pan with parchment paper and set aside.
- In a bowl, combine the oats, chia seed, flaxseeds, carrot, nuts, and cinnamon and stir until well mixed. Add the soya milk, Date Syrup 2.0 and vanilla, then stir until well combined.
- Transfer the oatmeal mixture to the prepared baking pan and smooth it evenly.
- Bake for about 30 minutes, or until the oatmeal is golden brown and set. Remove from the oven and set aside to cool for 10 to 15 minutes before serving.
READ MORE: The Fibre-Packed, Healthy Mac & Cheese You’ll Actually Crave
Date Syrup 2.0
Ingredients
- 1 cup pitted dates
- 1¼ cups boiling water, plus more as needed
- 1 tsp fresh lemon juice
Instructions
- In a heatproof bowl, combine the dates and water, then set aside for 1 hour to allow the dates to soften.
- Transfer the dates and the soaking water to a high-powered blender. Add the lemon juice and process until smooth. If the mixture is too thick, add more water, 1 tablespoon at a time, until it reaches the desired consistency.
- Transfer to a glass jar or other container with a tight-fitting lid. Store the syrup in the refrigerator for 2 to 3 weeks or portion and freeze it for up to 3 months.
Recipes extracted from The How Not to Age Cookbook by Dr Michael Greger
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