🥕🍏 Oatmeal, Apple & Carrot Healthy Bakes
Description
A hearty, naturally sweet snack or breakfast made without sugar or flour — just wholesome oats, fresh carrot, juicy apple, and naturally sweet dried apricots.
They’re soft, moist, and subtly spiced (if you like), perfect for enjoying with tea, packing for lunch, or serving as a kid-friendly treat.
Thanks to the rolled oats, these are full of fiber and slow-release energy, while carrots and apples add moisture and natural sweetness — no refined sugar needed!
Ingredients (Makes 9–12 squares)
- 2 cups (200 g) rolled oats, chopped in a blender (to a coarse flour)
- 1 tsp baking powder
- 1 cup (240 ml) milk of your choice (dairy or plant-based)
- 1 medium carrot, grated
- 1 medium apple, grated (any variety; sweet apples work best)
- 9 dried apricots, rinsed in hot water and chopped small
- Optional: ½ tsp cinnamon, ¼ tsp nutmeg for warm spice
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease an 8×8-inch (20×20 cm) baking dish.
- Prepare oats
Blend rolled oats in a blender or food processor until they resemble coarse flour. - Mix dry ingredients
In a large bowl, combine the blended oats, baking powder, and spices (if using). - Add wet ingredients
Stir in milk, grated carrot, grated apple, and chopped apricots. Mix until well combined — the batter will be thick. - Pour & bake
Spread mixture evenly in the prepared baking dish.
Bake for 25–30 minutes, or until the edges are golden and the center is set. - Cool & serve
Allow to cool completely before cutting into squares or bars.
Notes
- These are naturally sweet from fruit — if you prefer sweeter, add 1–2 tbsp honey or maple syrup (will no longer be sugar-free).
- Use soft dried apricots — if they’re hard, soak for 5 minutes in hot water before chopping.
- Works well as muffins — just reduce baking time to 18–20 minutes.
Tips
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- For a nutty boost, add ¼ cup chopped walnuts or almonds.
- If using plant-based milk, unsweetened almond or oat milk gives the mildest flavor.
- A sprinkle of seeds (chia, sunflower, pumpkin) on top before baking adds crunch and extra nutrition.
Servings
Yield: 9 large squares or 12 smaller bars
Serving Size: 1 square
Nutritional Info (per serving, based on 9 servings, approx.)
- Calories: 125 kcal
- Protein: 3g
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbs: 25g
- Fiber: 3g
- Sugar: 7g (naturally occurring from fruit)
- Sodium: 70mg
Benefits
- No refined sugar — sweetened only with fruit
- No flour — gluten-free if using certified GF oats
- High fiber from oats, carrots, and apple
- Good source of vitamins A & C from carrots and apple
- Kid-friendly and easy to pack for snacks or lunchboxes
Q & A
Q: Can I replace apricots with another dried fruit?
A: Yes — raisins, dates, dried figs, or cranberries work well.
Q: Can I make it dairy-free?
A: Absolutely — use almond milk, oat milk, or coconut milk.
Q: Can I skip the apple?
A: You can, but the apple adds natural sweetness and moisture — you may need to add an extra 2–3 tbsp milk if omitting.
Q: Can I turn these into cookies?
A: Yes — scoop tablespoons of the mixture onto a baking sheet and bake for about 15 minutes.
Q: Can I make them softer or more cake-like?
A: Add 1 extra grated apple or ¼ cup unsweetened applesauce for extra moisture.