Classic Flourless Oatmeal Carrot
This classic flourless oatmeal carrot recipe is a healthy and delicious treat, perfect for breakfast or a snack. Made with oats, carrots, and warm spices, it's naturally sweetened and gluten-free.
Equipment
- Blender or Food Processor
- Large Bowl
- Medium Bowl
- Whisk
- Greased Baking Dish (8x8 inch square or loaf pan)
- Wire Rack
Ingredients
Main Ingredients
- 2 cups Rolled Oats
- 1 cup Carrots finely grated
- 2 large Eggs
- 1/2 cup Maple Syrup or Honey
- 1/4 cup Coconut Oil (melted) or Applesauce
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/4 teaspoon Salt
Optional Add-ins
- 1/2 cup Raisins, chopped walnuts, pecans, or shredded coconut
Instructions
Instructions
- Pulse rolled oats in a blender or food processor until a coarse flour forms, avoiding over-processing to maintain texture.
- Whisk together eggs, maple syrup (or honey), melted coconut oil (or applesauce), and vanilla extract in a large bowl.
- In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. If using, stir in optional add-ins.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined, being careful not to overmix.
- Gently fold in the grated carrots until they are evenly distributed throughout the batter.
- Pour the batter into a greased 8x8 inch square or loaf pan and bake at 350°F (175°C) for 25-35 minutes, or until a toothpick comes out clean.
- Allow the oatmeal carrot to cool in the pan before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, you can toast the rolled oats lightly before processing. The optional add-ins such as raisins, nuts, or shredded coconut enhance texture and flavor significantly. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap individual slices and store for up to 3 months.