Ingredients
- 1 cup rolled oats
- 2 grated apples (about 1 cup)
- 2 grated carrots (about 1 cup)
- 3 large eggs
- ½ cup honey or date paste
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of salt
- Optional mix‑ins: ½ cup chopped walnuts, pecans, or a tablespoon of chia or flax seeds for extra texture and omega‑3s.
Instructions
- Preheat & Prep:
Preheat oven to 350°F (175°C). Grease or line an 8‑inch square pan with parchment paper, leaving an overhang for easy removal. - Make Oat Flour (Optional):
For a finer crumb, pulse oats in a blender until they reach a flour‑like consistency. Otherwise, measure whole oats directly. - Combine Dry Ingredients:
In a large bowl, whisk together oat flour or whole oats, baking powder, cinnamon, and salt. This creates the base for your clean‑eating dessert. - Mix Wet Ingredients:
In a separate bowl, beat eggs until lightly frothy. Stir in honey or date paste. Fold in grated apples and carrots until evenly coated. - Fold Together:
Pour wet mixture into dry ingredients, stirring gently until no streaks of flour remain. If the batter feels too stiff, add one or two tablespoons of milk (dairy or plant‑based). - Add Optional Mix‑Ins:
Gently fold in chopped nuts or seeds if using. These add crunch and boost the high‑fiber meal plan credentials. - Bake to Perfection:
Transfer batter to the prepared pan, smoothing the top. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. The surface should be golden brown. - Cool & Slice:
Allow cake to cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely on a wire rack before slicing into squares.