2 cups (200 g) rolled oats, blended slightly into coarse flour1 tsp baking powder1 cup (240 ml) milk of your choice (dairy or plant-based)1 medium carrot, finely grated1 medium apple, grated (with skin for more fiber)9 dried apricots, rinsed in hot water and finely chopped4 tbsp raisins, rinsed in hot waterOptional: 1 tsp cinnamon or ½ tsp ground ginger for flavorOptional: pinch of salt and 1 tsp vanilla extractPreheat the oven to 350°F (175°C). Lightly grease a small baking dish (around 8×8 inch / 20×20 cm) or line with parchment paper.Prepare the oats: Blend your rolled oats in a blender or food processor for a few seconds until you have a coarse oat flour — not fully powdered, just broken down a bit.Mix dry ingredients: In a large bowl, combine the blended oats, baking powder, and any optional spices (like cinnamon, ginger, or salt).Add wet ingredients: Pour in the milk and mix well. Let it sit for 5–10 minutes to soften the oats.Add fruits and veggies: Fold in the grated carrot, grated apple, chopped apricots, and raisins. If using vanilla extract, add it here.Mix thoroughly: Stir everything until evenly combined. The batter will be thick and chunky.Transfer to baking dish: Spread the mixture evenly in your prepared dish. Press down slightly with a spatula to level it out.Bake for 35–40 minutes, or until the top is golden and the center is set. A toothpick should come out mostly clean.Cool and serve: Let it cool for at least 10 minutes before slicing. Enjoy warm or at room temperature.️ Serving Ideas:Warm with a dollop of plain yogurt or nut butterCold as an on-the-go breakfast or snack barDrizzle with unsweetened almond butter or tahini for extra richnessStorage:Fridge: Store in an airtight container for up to 5 days.Freezer: Freeze slices for up to 2 months. Reheat in the oven or toaster.
Oatmeal Apple-Carrot Breakfast Bake (No Sugar, No Flour)
