Carrot Cake Oatmeal Loaf with Maple-Braised Apple
  • 1cup steel-cut oats, gluten free if desired
  • 1/2cup oat flour, gluten free if desired, or whole wheat pastry flour
  • 1cup grated carrot
  • 1/3cup chopped pecans
  • 1/3cup dried currants
  • 1tsp allspice
  • 2large organic eggs
  • 1/3cup milk or unsweetened dairy-free milk, gluten free if desired
  • 2Tbsp butter or butter substitute
  • 3Tbsp pure maple syrup
  • 2 unpeeled apples, cored and sliced
  • 1/2tsp cinnamon
  1. In large bowl, place oats and cover with water; let soak for at least 2 hours.
  2. Preheat oven to 350 F and line loaf pan with piece of parchment paper large enough to make at least a 1 inch overhang.
  3. Drain oats and return to bowl; stir in flour, carrot, pecans, currants, and allspice. In separate bowl, whisk together eggs and milk. Add egg mixture to bowl with oat mixture and stir to combine.
  4. In lined loaf pan, place oat mixture and press down firmly to compact it. Bake in preheated oven for 35 minutes, or until loaf is set. Let cool in pan for several minutes before using parchment paper overhang to lift oat loaf from pan.
  5. To make apple topping, in medium saucepan, melt butter and maple syrup over medium heat. Add apple slices and cinnamon. Heat until apple is very tender, stirring occasionally, about 5 minutes.
  6. When ready to serve, slice loaf using serrated knife and reheat slices if you like. Serve loaf slices topped with braised apples.
Recipe Notes

Per serving: 407 calories; 12 g protein; 15 g total fat (5 g sat. fat); 61 g total carbohydrates (24 g sugars, 9 g fiber); 54 mg sodium