The combination of grated apple and carrot in this bake gives a deliciously moist and subtly sweet base without needing any added sugars. As the oats and milk come together, they absorb the natural juices from the apple and carrot, while the baking process caramelizes their flavors, adding richness and depth. The dried apricots and raisins add chewy, sweet bursts in each bite, making every mouthful satisfying and naturally indulgent. This flourless, sugar-free bake is a fantastic, nutrient-dense option for a wholesome breakfast or snack, with a warm and comforting aroma that will make you want to dig in right away!
Ingredients:
- 2 cups (200 g) rolled oats, chopped in a blender
- 1 teaspoon baking powder
- 1 cup (240 ml) milk of your choice (almond, oat, or dairy)
- 1 large carrot, grated
- 9 dried apricots, rinsed with hot water and chopped
- 4 tablespoons raisins, rinsed with hot water
- 1 large apple, grated
Instructions:
- Prepare the Oats: Start by pulsing the rolled oats in a blender or food processor until they have a coarse, flour-like texture. This will give the bake a hearty, dense feel without needing actual flour.
- Combine Dry Ingredients: In a large mixing bowl, combine the blended oats and baking powder. Stir these dry ingredients well to evenly distribute the baking powder, which will help the bake rise slightly and achieve a light, chewy texture.
- Add the Wet Ingredients: Pour in your chosen milk (you can use almond, oat, or dairy milk based on your preference) and stir well. The milk will bind the ingredients, making the batter smooth.
- Incorporate the Fruits and Vegetables: Fold in the grated carrot and apple, mixing until they are evenly distributed throughout the batter. The apple and carrot add natural sweetness, moisture, and nutrients, making the bake flavorful and tender.
- Add Dried Fruit: Next, add the chopped apricots and rinsed raisins. These dried fruits will offer little pockets of sweetness and add a slightly chewy texture to every bite. Rinsing them first softens the fruits, giving them a plumper, more pleasant bite.
- Rest the Batter: Let the mixture sit for about 10-15 minutes to allow the oats to absorb some of the moisture. This resting time will result in a well-bound bake that holds together without needing additional flours or binders.
- Bake: Preheat your oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper. Pour the batter into the dish, smoothing it evenly across the pan with a spatula.
- Bake Time: Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be firm, and the center should be set but soft.
- Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature. This oat bake is perfect on its own or with a dollop of unsweetened yogurt for an extra creamy touch.
