This wholesome and hearty oatmeal apple carrot bake combines the natural sweetness of fruits and the comforting warmth of oats and cinnamon into a satisfying, nutrient-dense dish. Packed with dried apricots, raisins, carrots, and apples, it’s a fiber-rich option that serves equally well for breakfast, brunch, or a guilt-free dessert. With its moist, cake-like texture and naturally sweet flavor, this recipe is a go-to for health-conscious food lovers and families alike. Whether you’re meal prepping for the week or enjoying a cozy weekend treat, this bake offers balanced nourishment and comforting taste in every slice.
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
Dry Ingredients:
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2 cups (200 g) oatmeal
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1 teaspoon baking powder
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½ teaspoon ground cinnamon
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Pinch of salt
Wet Ingredients:
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1 cup (240 ml) milk of your choice (dairy or plant-based)
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3 large eggs
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3 tablespoons vegetable oil (or melted coconut oil)
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1 teaspoon vanilla extract
Fruits and Veggies:
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2 medium apples, peeled and grated
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1 medium carrot, peeled and grated
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6 dried apricots, chopped
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6 dried plums (prunes), chopped
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½ cup (50 g) raisins
Directions
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Preheat your oven to 360°F (180°C). Grease or line a 6-inch (15 cm) baking dish.
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Rinse the raisins, apricots, and plums in hot water and chop the apricots and plums.
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In a large bowl, combine the oatmeal, baking powder, cinnamon, and salt.
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In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
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Add the grated apples and carrots to the wet mixture.
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Stir the wet ingredients into the dry ingredients until just combined.
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Fold in the dried fruits.
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Pour the batter into the prepared baking dish and smooth the top.
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Bake for 35–40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
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Let it cool for 10 minutes before slicing and serving.
Serving Suggestions
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Serve warm with a dollop of Greek yogurt or a drizzle of honey
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Pair with a fresh fruit salad for a brunch platter
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Enjoy cold as an on-the-go snack
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Top with nut butter for added protein
Cooking Tips
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Use parchment paper for easy removal
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Swap carrots for zucchini for a different veggie variation
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Add chopped walnuts or pecans for a crunchy texture
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Use almond or oat milk for a dairy-free option
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Make it a dessert by adding a spoon of whipped cream on top
Nutritional Benefits
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High in fiber from oats, apples, and carrots
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Rich in antioxidants from dried fruits
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Good source of healthy fats from vegetable oil
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Balanced with natural sugars and no refined flour
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Great for digestive health thanks to fiber and dried fruit
Dietary Information
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Vegetarian
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Refined sugar-free (if using unsweetened dried fruits)
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Dairy-free (if using plant-based milk)
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Can be gluten-free if using certified gluten-free oats
Nutritional Facts (Per serving, based on 6 servings)
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Calories: 240
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Protein: 6g
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Carbohydrates: 38g
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Sugars: 18g (natural)
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Fiber: 6g
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Fat: 8g
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Saturated Fat: 1g
Storage
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Store in an airtight container at room temperature for 1 day
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Refrigerate for up to 5 days
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Freeze individual slices for up to 2 months
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Reheat in the oven or microwave for best texture
Why You’ll Love This Recipe
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Naturally sweetened and guilt-free
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Moist, chewy, and loaded with texture
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Easy to prepare and perfect for batch cooking
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Packed with fruits and vegetables
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Adaptable for different dietary needs
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Kid-friendly and lunchbox-approved
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Comforting yet nourishing
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Excellent source of sustained energy
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Makes your kitchen smell amazing
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Delicious both warm and cold
Recipe Conclusion
This oatmeal apple carrot bake is the definition of comfort meets nutrition. It’s simple enough for weekday prep yet flavorful enough to impress guests. From its tender crumb to its sweet bursts of fruit, this bake ticks all the boxes for a satisfying, healthy treat. Whether you’re seeking a better breakfast or a light dessert that still feels indulgent, this recipe delivers all the right notes. Add it to your weekly rotation and enjoy a cozy, nourishing bite any time of day.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and oil.
2. Can I use quick oats instead of rolled oats?
You can, but the texture will be slightly softer and more cake-like. Rolled oats provide better structure.
3. What can I use instead of apricots and plums?
Try dates, cranberries, or chopped dried figs. Any dried fruit you enjoy will work well.
4. Can I use honey or maple syrup for extra sweetness?
Absolutely. Add 1–2 tablespoons to the wet ingredients for a naturally sweet boost.
5. Is this suitable for kids?
Yes, it’s naturally sweet and packed with fruit and fiber—great for lunchboxes or breakfast.
6. Can I add nuts or seeds?
Definitely! Walnuts, almonds, or pumpkin seeds add crunch and healthy fats.
7. What’s the best way to grate apples and carrots?
Use a box grater on the medium side or a food processor with a shredding disc for faster prep.
8. Can I double the recipe for a larger crowd?
Yes. Use a larger baking dish (8×8 or 9×9 inches) and increase baking time by 5–10 minutes.
9. Can I prep this the night before?
Yes! Mix the dry and wet ingredients separately and combine just before baking, or bake and store for the next day.
10. How do I make it sweeter without sugar?
Add more ripe fruits like banana or use sweeter dried fruits like dates or figs.