Alright, let me just say this upfront… this oatmeal, apple and carrots recipe hits in a way I didn’t expect. You know when you toss a bunch of simple stuff in a bowl and you’re like, “ehh, this might be fine,” and then suddenly your kitchen smells like a Saturday morning at your grandma’s house? Yeah. That’s the vibe here.
And the wild part? There’s no sugar. Like, none. The apple and carrot do all the sweet talking.
So if you’re trying to start your day with something tasty that doesn’t make you crash by 10AM, this little bake is your new buddy.
(Also — it’s great for meal prep. I mean, who doesn’t love grab-and-go breakfast squares? Perfect for busy mornings or those “I woke up too late again” days.)
Why This Breakfast Bake Just Works
Honestly, I’ve made a lot of healthy-ish breakfasts, and this one is one of the few that actually keeps me full. Here’s the rundown, in real-people terms:
- No sugar but still sweet — apples and carrots bring the good stuff
- No flour — the oats keep things hearty without feeling heavy
- Packed with fiber — which your stomach will thank you for later
- Crazy easy to change up — throw in nuts, coconut, almond butter… whatever your heart says
- Perfect for snacking — I’ve definitely grabbed a square at 9PM, no shame
And hey, if you’ve got kids? They’ll probably think it’s cake. Mine did. I didn’t correct them.
Ingredients (Serves 6)
Base ingredients
- 2 cups rolled oats (go GF if you need it)
- 1 large apple, grated (about 1 cup)
- 1 large carrot, grated (about 1 cup)
- 2 eggs
(or flax eggs: 2 tbsp flax + 5 tbsp water — works great, just a little softer) - 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1½ cups unsweetened almond milk
- 1 tbsp chia seeds (optional but nice)
- Pinch of salt
Optional mix-ins
- ¼ cup chopped walnuts or pecans
- 2 tbsp unsweetened coconut flakes
- 1 tbsp almond butter (swirl it right before baking — sooo good)
How To Make It
Alright, nothing fancy here. You can probably do this half-asleep with a coffee in hand — trust me, I’ve tested that skill.
1. Mix everything in one bowl
Grab a big bowl and toss in the oats, grated apple, grated carrot, eggs, spices, milk, chia seeds, salt… the whole gang.
Give it a solid stir. It’ll look kinda messy, but that’s the charm.
2. Add the fun stuff
If you’re tossing in nuts or coconut, this is where they join the party.
Almond butter? Swirl that in at the end so you get those dreamy pockets.
3. Pour into a greased baking dish
An 8×8 works perfect. Spread it out so it cooks evenly.
4. Bake at 350°F for 35–40 minutes
You’ll know it’s ready when the top looks golden and the edges pull in just a bit.
5. Let it cool (at least a little)
Listen… I know it smells insane, but if you cut it too early, it’ll fall apart like your WiFi during a Zoom call.
How I Like to Serve It
- Warm with a little almond butter on top
- Cold, straight from the fridge (seriously underrated)
- With a splash of warm milk
- With fresh berries when I’m feeling fancy
One time I tossed a square in my kid’s lunchbox, and it came back with a bite missing and a sticky note that said “more pls.” So yeah… kid-approved.
Quick Tips to Make Life Easier
- Grate the apple and carrot the night before — saves time in the morning
- Use parchment paper for faster cleanup
- Double the recipe and freeze half (yes, it freezes surprisingly well)
- Add extra cinnamon if you’re big on cozy flavors
- Swap almond milk for regular milk — totally works
Final Thoughts (and a tiny confession)
I kinda made this recipe as a “healthy breakfast experiment,” and… it ended up being the thing I make almost every week. It’s simple, it’s warm, it’s sweet without being sugary, and it feels like something you actually want to eat — not something you’re forcing yourself to eat because TikTok said so.
If you try this oatmeal, apple and carrots recipe, let me know how it goes — and what fun extras you tossed in. I’m always curious what other folks add to their breakfast bakes.