Flourless Oatmeal Carrot–Apple Pie

By Muhammad Faizan

Flourless Oatmeal Carrot–Apple Pie

No flour, no white sugar, no butter — naturally sweet, moist, and wholesome.

This pie/cake is packed with shredded carrots, apples, oats, and nuts. It’s soft, moist, lightly sweetened with honey or syrup, and perfect for breakfast, snacks, or healthy dessert.

Ingredients (for 6–8 servings)

  • 1 cup oats (130 g) – rolled or quick oats

  • 1 cup natural yogurt (250 ml)

  • 2 eggs

  • 2 tbsp honey or maple syrup (≈ 50 g)

  • 2 medium carrots (≈ 300 g), grated

  • 2 apples (≈ 320 g), grated

  • 1 tsp baking powder

  • 1 tsp cinnamon (optional but recommended)

  • A pinch of salt

  • 1/2 cup chopped nuts for topping (walnuts, almonds, cashews—like in your image)

Instructions

1. Prepare the oats

  • Blend the oats lightly to make a coarse oat flour, or leave whole for a more textured pie.

2. Mix the wet ingredients

In a bowl combine:

  • yogurt

  • eggs

  • honey/syrup

Whisk until smooth.

3. Add the dry ingredients

  • Stir in oats, baking powder, salt, and cinnamon.

  • Mix well and let rest 5 minutes so the oats absorb moisture.

4. Add the grated carrots & apples

  • Squeeze the grated apples lightly to remove excess liquid.

  • Fold carrots and apples into the batter.

5. Pour into baking pan

  • Use a 20–22 cm (8–9 inch) round pan.

  • Smooth the top.

  • Add chopped nuts generously on top.

6. Bake

  • Bake at 180°C (350°F) for 40–50 minutes

  • It’s done when golden on top and a toothpick comes out clean.

7. Cool and serve

Let cool at least 20 minutes so it sets properly.

Enjoy warm or cold!

Notes

  • If apples are very juicy, squeeze more liquid out for a firmer pie.

  • Quick oats make the cake softer; rolled oats make it heartier.

  • You can add raisins or dates for extra sweetness.

  • This recipe works well as muffins too (bake 18–22 minutes).

Baking Tips

  • ✔ Mix gently after adding carrots and apples to avoid making the batter watery.

  • ✔ Add nuts only on top if you want a crunchy surface like in the image.

  • ✔ For a more cake-like texture, blend all oats into fine flour.

  • ✔ For a denser pie, leave some large oat flakes.

Servings

  • Makes 1 medium cake

  • Serves 6–8 slices

Nutritional Info (approx. per slice, 8 slices)

  • Calories: ~160–180

  • Protein: 5–6 g

  • Carbs: 25–27 g

  • Fiber: 3–4 g

  • Fat: 5–7 g

  • Added sugars: only from 2 tbsp honey/syrup

  • No refined flour, no white sugar, no butter

(Numbers vary slightly based on apple size and nuts.)

Health Benefits

  • High fiber from oats, carrots, apples → supports digestion

  • Natural sweetness → low sugar load

  • Good fats from nuts → heart-friendly

  • Rich in beta-carotene from carrots

  • Contains probiotics from yogurt

  • Protein boost from eggs and yogurt

  • Gluten-free if using certified GF oats

Q & A

Q: Can I make it dairy-free?

Yes — use coconut yogurt or almond yogurt.

Q: Can I replace honey?

Yes — use maple syrup, date syrup, or 3–4 blended dates.

Q: Can I skip the nuts?

Yes — just omit them or replace with seeds.

Q: How long does it keep?

  • 3–4 days in the fridge

  • Up to 2 months frozen (wrap slices individually)

Q: Is it more like a cake or a pie?

Texture is between a moist carrot cake and a soft oatmeal pie.

Leave a Comment