No Sugar, No Flour Oatmeal Apple & Carrot Bake
Naturally sweetened with apple, carrots, raisins, and dried apricots, this wholesome No Sugar, No Flour Oatmeal Apple & Carrot Bake is perfect for breakfast, a healthy snack, or a light dessert. Made with whole-food ingredients, it’s high in fiber, naturally sweet, and easy to prepare.
Prep Time
- Prep: 15 minutes
- Bake: 35–40 minutes
- Total: 55 minutes
Servings: 8
Ingredients
Dry Ingredients
- 2 cups (200 g) rolled oats, blended into a coarse oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
Wet Ingredients
- 1 cup (240 ml) milk of your choice (dairy or unsweetened plant-based)
- 1 medium apple, grated (about 1 cup)
- 1 medium carrot, finely grated
- 9 dried apricots, rinsed with hot water and chopped
- 4 tablespoons raisins, rinsed with hot water
- 2 large eggs (or 2 flax eggs for an egg-free version)
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch (20 cm) square baking dish or line it with parchment paper.
Step 2: Make the Oat Flour
Place the rolled oats in a blender or food processor.
Pulse until they resemble a coarse flour.
Step 3: Mix the Dry Ingredients
In a large bowl combine:
- Oat flour
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Salt
Mix well.
Step 4: Prepare the Wet Ingredients
In another bowl whisk together:
- Milk
- Eggs
- Vanilla (if using)
Stir in:
- Grated apple
- Grated carrot
- Chopped apricots
- Raisins
Step 5: Combine
Pour the wet mixture into the dry ingredients.
Mix until everything is evenly incorporated.
Allow the batter to rest for 5 minutes so the oats absorb the liquid.
Step 6: Bake
Transfer the batter to the prepared baking dish.
Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the bake to cool for 10–15 minutes before slicing.
Serve warm or chilled.
Optional Healthy Add-Ins
- ½ teaspoon cardamom
- Orange zest
- Unsweetened shredded coconut
- Chia seeds
- Ground flaxseed
- Pumpkin seeds
- Sunflower seeds
- Chopped walnuts or pecans (omit if nut-free)
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze individual slices for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
- Microwave: 30–45 seconds.
- Oven: 300°F (150°C) for 8–10 minutes.
- Enjoy cold as a grab-and-go breakfast.
Nutrition Information (Per Serving)
Approximate values (based on 8 servings, using low-fat dairy milk):
- Calories: 170
- Protein: 6 g
- Carbohydrates: 31 g
- Fat: 3.5 g
- Saturated Fat: 1 g
- Fiber: 4 g
- Natural Sugars: 10 g
- Added Sugar: 0 g
- Sodium: 100 mg
Allergen Information
Contains:
- Milk (if dairy milk is used)
- Eggs (unless using flax eggs)
Naturally Free From:
- Wheat
- Refined flour
- Added sugar
- Peanuts
- Tree nuts (unless optional nuts are added)
- Soy (if using soy-free milk)
Gluten-Free Option:
Use certified gluten-free rolled oats and ensure the baking powder is labeled gluten-free if needed.
Dairy-Free Option:
Use unsweetened almond, oat, soy, or coconut milk.
Egg-Free Option:
Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 10 minutes).
Frequently Asked Questions (Q&A)
Q: Is this recipe completely sugar-free?
A: It contains no added or refined sugar. The sweetness comes naturally from the apple, raisins, and dried apricots, which contain naturally occurring sugars.
Q: Can I skip the dried fruit?
A: Yes. If you prefer less sweetness, omit the raisins and apricots or replace them with extra grated apple or carrot.
Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats work well, though the texture will be slightly softer.
Q: Why should I let the batter rest before baking?
A: Resting for about 5 minutes allows the oats to absorb the liquid, creating a more tender, evenly baked texture.
Q: Can I make muffins instead?
A: Yes. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes.
Q: Can I make this vegan?
A: Yes. Use a plant-based milk and replace the eggs with flax eggs.
Q: Can I add spices?
A: Absolutely. Cinnamon, nutmeg, ginger, and cardamom all pair beautifully with the apple and carrot.
Q: Is this suitable for meal prep?
A: Yes. Slice it into portions and refrigerate or freeze for a convenient, nutritious breakfast or snack throughout the week.
