So, Let’s Talk Apple, Carrot, and Oat Breakfast Bake

Picture this: it’s an absolutely drizzly Saturday morning, kids (or, honestly, adults) are shuffling around the kitchen half-awake, and I just want something that’s going to make the whole place smell like actual comfort. That’s when this apple, carrot, and oat breakfast bake strolls onto the scene. Can’t lie, I used to get a bit grumpy about grating carrots in the morning but since I tried this out last autumn, it’s sort of become my thing. There’s just something about the smell (plus, it covers up that “I’ve not cleaned the fridge in two weeks” scent, which honestly is a win on its own). Oh and, heads up—sometimes my cat tries to eat the oats. She never learns.

Why I Keep Making This (Despite the Carrot Grating)

I make this when I feel like a bowl of porridge just won’t cut it. My family goes crazy for this (even my partner, who normally claims he “doesn’t do” carrots before noon). Those buttery bits of apple, the chewy oats… I could go on. It’s also a rare breakfast where I can sneak in actual veggies without the toddler negotiations that usually resemble the UN. Also, washing up is pretty minimal. Except that one time I decided to experiment and blend the oats—and made cement instead. Highly do not recommend.

So, What You’ll Need (And What I Fudge Sometimes)

2 medium apples, grated or diced (Honestly, I’ve used pears when we ran out. Grannie Smith is my go-to but whatever you’ve got works. My grandma swore by Pink Lady but that’s a bit fancy for my budget most days.)
2 medium carrots, grated (You can use pre-shredded if you’re feeling a bit lazy; no one’s judging.)
2 cups rolled oats (Quick oats will do in a pinch, steel-cut is too toothy for this though.)
1 and 1/2 cups milk (dairy or oat or almond—I’ve tried them all and it’s always tasty. Sometimes I just use single-cream and splash in a little water.)
2 large eggs (If you hate cracking eggs early, one flax egg works—but it’ll be denser.)
1/3 cup maple syrup or honey (I once used golden syrup and almost regretted it. Almost.)
2 tbsp melted butter or coconut oil (In emergencies, I once used regular olive oil—didn’t die, but it tasted… let’s say, “grassy.”)
1 tsp cinnamon (Or pumpkin spice if that’s all you’ve got. Or honestly, just a thumb-shake of whatever makes you happy.)
1 tsp vanilla extract (Optional, but I love the smell in the morning.)
Pinch salt
1/4 cup chopped nuts or raisins (If you want. I tend to go almond when feeling fancy, and sultanas if I want toddler approval.)

This Is How I Throw It Together

Preheat the oven to 180°C/350°F. I forget this half the time, so if you’re like me, just turn it on once you start grating.
Grease a baking dish—I use an 8×8 inch square. Sometimes I just tear up a sheet of baking paper and hope for the best. Both work.
Mix the oats, cinnamon, and salt in a big bowl. I usually get oat dust everywhere, but no judgement here.
Add grated apples and carrots to the bowl. Get in there and break up clumps with your hands. This is where I sneak a crappy apple peel ‘taste test.’
Whisk eggs, milk, melted butter, vanilla, and maple syrup together in another bowl. Or just juggle it all in a measuring jug, like me, because I can’t stand extra washing up.
Pour the wet stuff into the dry stuff. Stir it all up until it’s, well—if it looks lumpy and a bit wonky, that’s perfect. Don’t panic if it seems runny—oats will drink it up.
Fold in the nuts and/or raisins (or don’t. The breakfast police aren’t showing up.)
Slide the whole thing into the dish and flatten it a little with the back of a spoon.
Bake for 35–40 minutes, until set, golden on top, and your kitchen smells unreasonably amazing. I sometimes stick it under the grill for two minutes to crisp up the top.
Let it cool for 5–10 minutes before cutting. Or serve straight away if you don’t mind a slightly wobbly piece. (To be fair, a bit of chaos is fun, right?)

Little Notes I’ve Picked Up—Trial and Error Stuff

If you make it the night before, it honestly cuts better, but I do think it tastes even better reheated the next day. Or cold, with a bit of yogurt.
Don’t over-toast your oats before baking. I tried it; it turned out weirdly chewy. Totally unnecessary.
Your apples can be bruised or ugly—it all gets baked in. I read that on Food Waste Feast and felt very validated.
Kids sometimes pick out the nuts. I just call them ‘crunchy surprises’ and move on.

Stuff I’ve Tried (and Flopped With Once)

Chopped dates instead of raisins? Amazing. Chia seeds? Not so much. Made it strangely gelatinous.
I once swapped out half the oats for muesli, but it got way too sweet for breakfast. Probably good as a dessert, though.
Swapping apples for zucchini is… experimental. Not in a good way. Wouldn’t recommend unless you’re very, very brave.

What If You Don’t Have the Right Gear?

The official advice: use a grater, mixing bowls, measuring jug, and an oven-proof dish. Actually, one time at a mate’s holiday flat I used a pint glass to beat the eggs and tore up a bread tin as my dish. Turned out just fine. So, if you don’t have a grater, just chop the apples and carrots really small—I promise no one’s judging.

How Long Does It Last? (Confession: Not Long Here)

Pop leftovers into something airtight and stick it in the fridge, it’ll hold up about 3 days. But honestly, no batch in my house lasts beyond 24 hours. Everyone sneaks slices. If you want to freeze it, wrap it up tight—defrost it overnight for the best texture. (Here’s a handy freezer guide I actually use sometimes: StillTasty.)

Serving It Up—How We Like It

I’m a big fan of a dollop of Greek yogurt on top, maybe a drizzle more maple syrup. My daughter likes hers with a bit of warm milk poured over, which, for some reason, she calls a “breakfast puddle.” On special Sundays, I might even throw a handful of fresh berries on top. Or, you know, just eat it straight out of the dish when nobody’s looking. Been there.

You Live and Learn: A Few Pro Tips

I once tried to double the recipe and ‘speed bake’ at a higher temp. Was basically just hot oatmeal soup in the middle. So yeah—don’t rush it.
Don’t skip the greasing. If you do, you’ll spend the next 10 minutes chiseling oat crust from your best pan. Ask me how I know.
If you want nice neat squares, let it cool more than you think you need to.

Wait, Didn’t You Say You Had a Few Questions?

Can I leave out the eggs?
Yup. It will just turn out a bit denser, but totally edible—I use flax ‘eggs’ sometimes (1 tbsp ground flax mixed with 2.5 tbsp water per egg) though it’s a little more like a bar than a bake.

Can I make it vegan?
Easy! Use non-dairy milk, coconut oil, and flax or chia egg like above. The rest is already friendly. Honey is a no-no for strict vegans, so use maple syrup or agave.

What about gluten free?
Just be sure your oats say ‘gluten-free’—bit of a faff, but it’s definitely doable. My cousin swears by Bob’s Red Mill but brand doesn’t really matter.

Can I use a food processor?
Sure, if you actually want to get the processor dirty for just a couple apples and carrots. I do it when I’m mega–lazy. Usually I just use the box grater and curse less.

Do I need to peel the apples?
Nah, but maybe wash them if they’re from the shop. Peels don’t bother us and add a nice something. If you’re cooking for fussy types, you probably know what to do already.

So, give it a go! It’s a classic in our house and a cracking way to make carrots feel at home in the morning. If you cook it and think, ‘hmm, not sure I’ll make this again,’ fair dos—but hey, at least your kitchen will smell magic for a day.

Apple, Carrot, and Oat Breakfast Bake