Shredded carrots and spiced apples bake into a hearty oat base in this whimsical Wizard Pot, creating a texture that feels like a cross between a moist cake and a warm breakfast bowl. Pumpkin spice and a salted caramel protein boost provide a deep, autumnal flavor profile that balances the natural sweetness of the fruit. It is a creative way to turn a simple morning meal into something that feels special, especially when you are craving a little extra effort for a slow weekend brunch.

The centerpiece is a hollowed-out apple that steams inside the skillet, softening into a tender vessel for a decadent chocolate custard. Once the pudding thickens and gets topped with a toasted marshmallow and a crunch of chocolate malt candy, it provides a playful contrast of temperatures and textures. It is meant to be eaten warm, right out of the oven, allowing the chocolate to meld into the spiced oats.

Building this dish requires a bit of prep, but the result is a satisfying bowl that combines the comfort of baked oats with a hint of novelty. The combination of earthy buckwheat grains and crisp pretzel sticks adds just enough snap to keep each bite interesting, making it a reliable pick for when you want a breakfast that leans toward the dessert side of things.

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If you enjoy the comforting texture of baked oats as much as I do, there are endless flavor profiles to explore beyond this mystical creation. For those who prefer a vibrant, earthy start to the day, these matcha-infused oats offer a sophisticated caffeine kick, while fans of decadent chocolate and hazelnut will find that whipping up a batch of these rich hazelnut-inspired oats is the perfect way to satisfy a persistent sweet tooth during the work week.

Key Ingredients

Apples: These provide the base structure for the wizard pot and add texture to the baked oat batter.
Shredded carrots: Added to the oat batter to contribute moisture and a subtle sweetness.
Oat flour: The primary grain component that creates the cake-like consistency of the baked oats.
Soy protein isolate: Provides essential protein and a salted caramel flavor profile to the oat mixture.
Pumpkin spice: Incorporated into the oats to infuse the dish with warm, aromatic seasonal spices.
Vanilla pudding mix: Combined with liquid and cacao to create the thick, custard-like chocolate filling for the pot.
Cacao powder: Provides the rich chocolate base for the center custard filling.
Marshmallow: Acts as the final gooey, decorative topping for the center of the wizard pot.

Elevate Your Breakfast Rotation

Blueberry Cheesecake Baked Oats provide a tangy, fruit-forward alternative that brings the classic dessert experience to your morning routine.
Pandan Oreo Baked Oats combine aromatic Southeast Asian flavors with the crunch of iconic cookies for a unique breakfast hybrid.
Boston Creme Donut Baked Oats are the ideal choice when you want the nostalgic flavor of a bakery staple without the heavy frying.

Wizard Pot Baked Oats

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Baked Oats Ingredients

45g shredded carrots60g chopped apples (Type: Red Delicious as they are usually taller)20g oat flour10g coconut flour24g salted caramel soy protein isolate @myvegan12g egg white protein powder @julianbakery / chia seeds/ flax-meals// 2 eggs and reduce water accordingly1.5g baking powderPinch of salt1/2-1 tsp pumpkin spice140-150g water/ milk

Wizard Pot

100g apples (1 medium apple ‘shell’)60-65g water/ milk6g vanilla pudding mix @simplydelishnatural4g cacao powder(Or sub with choc yogurt dessert pot)2 pretzel sticks1 big marshmallow

Other Toppings

1 packet of crushed Ovalteenies choc malt candy2g Crispy golden buckwheat grains @green_common

Method

1. Cut the stem and the ‘head’ of the Red Delicious apple2. Scoop the centre of the apple out and chop those extra apples for baked oats3. Soak the whole apple into salt/ lemon water for a while, then steam everything until soften4. Dry those chopped apple and the apple pot by kitchen paper // place them in fridge or wind blow overnight5. Mix dry ingredients for baked oats in a bowl6. Add in liquid and grated carrots n apples until well-combined7. Preheat oven to 1908. Transfer oats batter into a greased skillet/ baking dish9. Place the apple pot in the middle10. Bake for 20 mins11. Meanwhile, mix pudding mix with cacao powder n liquid12. Microwave mixture on high for 45-60 secs until thicken like custard13. Get the skillet out after 20 mins14. Place 2 pretzel stick into the pot15. Pour choc pudding into the pot and cover with marshmallow16. Bake for another 3 mins17. Let cool for 5 mins and sprinkles toppings on

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