Apple, carrot, dried apricots, and raisins add natural fruit flavor to this oat breakfast bake. The rolled oats are first chopped in a blender, then mixed with milk, eggs, cinnamon, and baking powder before baking in a 9×9-inch dish.
Ingredients
- 2 cups rolled oats, chopped in a blender
- 1 teaspoon baking powder
- 1 cup milk of your choice
- 1 carrot, grated
- 9 dried apricots, rinsed with hot water and chopped
- 4 tablespoons raisins, rinsed with hot water
- 1 apple, grated
- 1 teaspoon cinnamon
- 3 eggs
Combine and Bake
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Combine the chopped oats, baking powder, milk, grated carrot, chopped apricots, raisins, grated apple, cinnamon, and eggs in a large bowl.
- Mix well, then pour the mixture into the prepared dish.
- Bake for an estimated 30–35 minutes, until golden brown and set, and confirm the center reaches 160°F (71°C) on a food thermometer.
- Cool slightly before serving.
Optional Serving Ideas
The original recipe suggests a drizzle of honey or maple syrup for a sweeter flavor. Nuts, seeds, or chocolate chips can also be added to the batter, and yogurt or fruit can be served alongside the finished bake.
Rinse the dried fruit as directed, then chop the apricots so their pieces spread throughout the oats. After pouring the mixture, check that the grated apple and carrot have not gathered in one corner. Start checking at 30 minutes; look for a golden, set finish and verify the center temperature.
