Wholesome, moist, and naturally sweet, this nourishing treat is perfect for mornings—Oatmeal, Apple and Carrot Breakfast Cake!
Why You’ll Love This Recipe
With its comforting flavors and nourishing ingredients, this breakfast cake is a go-to recipe for anyone seeking a healthy yet satisfying treat:
- Flourless and gluten-free—made entirely with oats
- Naturally sweetened with fruit and a touch of honey or maple syrup
- Great for meal prep, freezing, or grab-and-go snacks
- Moist and tender with a hint of spice
- Kid-friendly and lunchbox approved
Ingredients
- 1 cup rolled oats
- 1 large apple, peeled and chopped
- 1 medium carrot, peeled and grated
- 2 large eggs
- 3 tablespoons honey or maple syrup
- 3 tablespoons plain yogurt
- 1 tablespoon butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Directions
- Preheat oven to 350°F (175°C). Grease and line a small baking pan with parchment paper.
- In a blender or food processor, combine oats, chopped apple, grated carrot, eggs, honey, yogurt, melted butter or coconut oil, vanilla extract, cinnamon, baking powder, and baking soda.
- Blend until smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or cold—great for breakfast, snacks, or even dessert.
Servings And Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories: Approximately 155 kcal per serving
Variations
- Add Nuts: Stir in chopped walnuts or almonds for crunch and extra protein.
- More Spice: Add a pinch of nutmeg or ginger for a deeper flavor.
- Dairy-Free: Use coconut yogurt and oil for a completely dairy-free version.
- Banana Sweetener: Replace the honey/maple with 1 ripe banana for a no-added-sugar version.
- Berry Twist: Add a handful of blueberries or raisins for a fruity touch.
Storage/Reheating
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
- Reheat: Enjoy cold, or warm in the microwave or toaster oven for a fresh-baked feel.
FAQs
Is This Cake Really Sugar-Free?
Yes, it contains no refined sugar. It’s sweetened with honey or maple syrup, or you can use fruit like banana.
Can I Use Quick Oats Instead Of Rolled Oats?
Yes, quick oats will work fine and blend just as smoothly.
Can I Make This Vegan?
Yes—substitute the eggs with flax eggs and use plant-based yogurt and oil.
What Type Of Apple Works Best?
Sweet apples like Fuji, Gala, or Honeycrisp work best, but any variety will do.
Does It Taste Like Carrot Cake?
It has a similar warm, spiced flavor but is less sweet and more wholesome.
Can I Make Muffins Instead?
Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes.
Is This Good For Toddlers?
Yes, it’s soft, naturally sweetened, and full of whole foods—great for kids.
How Do I Know It’s Done Baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I Double The Recipe?
Yes, just bake in a larger pan and adjust the baking time as needed.
Do I Need A Blender?
A blender or food processor is recommended for a smooth texture, but you can mix by hand for a chunkier version.
Conclusion
Oatmeal, Apple And Carrot Breakfast Cake is the perfect blend of nutrition and indulgence—easy to make, naturally sweetened, and satisfying for any time of day. Whether served warm from the oven or straight from the fridge, this cake offers a delicious and wholesome way to start your day or enjoy a guilt-free snack.
Wholesome Pairings for Your Breakfast Cake
- Add a healthy twist to your morning with a warm bowl of Zucchini Banana Oatmeal.
- Complement your cake with the fruity, spiced goodness of Baked Apple Pie Rice Paper Rolls.
- Enjoy a slice of nostalgia with Moist Buttermilk Banana Bread—a perfect breakfast companion.
- For a grab-and-go option, try the fluffy Fluffy Banana Oat Pancakes that share similar ingredients.
- Stay on the nutritious side with Flourless Oat Chia Bread, a great gluten-free alternative.
Oatmeal, Apple And Carrot Breakfast Cake
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
Wholesome, moist, and naturally sweet, this nourishing treat is perfect for mornings—Oatmeal, Apple and Carrot Breakfast Cake!
Ingredients
- 1 cup rolled oats
- 1 large apple, peeled and chopped
- 1 medium carrot, peeled and grated
- 2 large eggs
- 3 tablespoons honey or maple syrup
- 3 tablespoons plain yogurt
- 1 tablespoon butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350°F (175°C). Grease and line a small baking pan with parchment paper.
- In a blender or food processor, combine oats, chopped apple, grated carrot, eggs, honey, yogurt, melted butter or coconut oil, vanilla extract, cinnamon, baking powder, and baking soda.
- Blend until smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or cold—great for breakfast, snacks, or even dessert.
Notes
- Use unsweetened applesauce if you prefer not to use honey or syrup.
- Add raisins or nuts for extra texture and flavor.
- Store in the refrigerator for up to 5 days, or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 155 kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg