Ingredients:
Dry Ingredients:
2 cups (200 g) rolled oats, chopped in a blender
1 teaspoon baking powder
Wet Ingredients:
1 cup (240 ml) milk of your choice (e.g., skim milk, almond milk, oat milk)
1 carrot, grated
1 apple, grated
Add-ins(OPTIONAL):
9 dried apricots, rinsed with hot water and chopped
4 tablespoons raisins, rinsed with hot water
Instructions:
Preheat your oven to 350°F (175°C).
Line a cake tin with paper liners or lightly grease with cooking spray.
Prepare the Oats:
Place the rolled oats in a blender or food processor.
Pulse until they reach a coarse flour-like consistency.
Mix Dry Ingredients:
In a large mixing bowl, combine the chopped oats and baking powder.
Stir well to ensure the baking powder is evenly distributed.
Add Wet Ingredients:
Add the grated carrot, grated apple, chopped dried apricots, and rinsed raisins to the dry mixture.
Pour in the milk.
Stir until all ingredients are thoroughly combined. The batter will be thick.
Rest the Batter:
Let the batter sit for about 10 minutes. This allows the oats to absorb some liquid, resulting in a moist cake.
Fill the Muffin Tin:
Evenly distribute the batter into the prepared cake.
Fill almost to the top, as this cake won’t rise significantly.
Bake:
Bake in the preheated oven for 25-30 minutes.
Cake is done when a toothpick inserted into the center comes out clean.
Cool and Serve:
Remove the cake from the oven and let them cool in the tin for about 5 minutes.
Transfer to a wire rack to cool completely.
Enjoy immediately or store in an airtight container for up to 3 days.