If you’re looking for a naturally sweet, wholesome bake that feels like a treat but is made with simple ingredients, this Oatmeal Apple Carrot Loaf is perfect. It’s flour-free, refined sugar–free, and packed with oats, fruit, and grated veggies for a moist, hearty slice you can enjoy for breakfast, snack, or dessert.
Sweetness note: This loaf is sweetened naturally from apple, dried apricots, and raisins—no added sugar needed.
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Servings
8–10 slices (1 loaf)
Time
• Prep: 10–15 minutes
• Bake: 40–55 minutes
• Total: about 1 hour
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Ingredients
• 2 cups (200 g) rolled oats
• 1 tsp baking powder
• 1 cup (240 ml) milk of choice (dairy or plant-based)
• 1 carrot, grated
• 1 apple, grated
• 9 dried apricots, rinsed with hot water and chopped
• 4 tbsp raisins, rinsed with hot water
Optional (but recommended for better flavor)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tbsp chopped walnuts or almonds
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Instructions
1. Preheat the oven
Preheat to 180°C (350°F). Line a loaf pan (about 9×5-inch) with parchment paper or lightly grease it.
2. Make oat flour (optional texture choice)
Blend the oats for 10–20 seconds to break them down.
• For a smoother loaf: blend into a fine flour.
• For a rustic loaf: keep a slightly coarse texture.
3. Mix the dry ingredients
In a bowl, combine blended oats with baking powder (plus cinnamon and salt if using).
4. Mix the wet ingredients
Add milk, grated carrot, grated apple, chopped apricots, and raisins. Stir until evenly combined.
Let the batter sit 5–10 minutes so the oats absorb moisture and thicken.
5. Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 40–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
6. Cool before slicing
Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Slice once fully cooled for the best texture.
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Tips for Best Results
• Grate the apple and carrot finely for a softer, more even crumb.
• If your batter feels too thick, add 1–2 tbsp extra milk. If too wet, add 2–3 tbsp oats.
• For extra moisture, cover loosely with foil during the last 15 minutes if the top browns quickly.
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Storage
• Room temperature: 1 day (covered)
• Refrigerator: up to 5 days
• Freezer: up to 2 months (slice first, then freeze for easy grab-and-go)