1. Prepare the Apples
Peel and chop the apples into small pieces.
Place them in a blender or food processor.
Add eggs, oil, cinnamon, vanilla, and a pinch of salt.
Blend until smooth — this becomes your natural “sweetener.”
2. Make the Batter
Add oats and baking powder to a bowl.
Pour in the apple mixture.
Stir until the batter is thick and well combined.
Fold in cranberries or raisins if using.
3. Bake
Preheat oven to 350°F (175°C).
Pour the batter into a loaf pan (your image shows a silicone mold).
Sprinkle chopped nuts generously on top.
Bake 45–55 minutes, or until golden brown and firm in the center.
Cool before slicing to allow the loaf to set.
Notes
The sweetness comes ONLY from the apples and dried fruit (if added).
For a stronger apple flavor, cook the apples briefly before blending.
Quick oats make a softer loaf; rolled oats make it heartier.
This loaf is dense and moist — more like a breakfast bread than a cake.
Tips
Extra sweet: Add one more apple or a mashed banana.
More protein: Add 1 scoop unflavored or vanilla protein powder.
More moisture: Add 2–3 tbsp yogurt.
Nut-free: Skip nuts or replace with seeds (pumpkin, sunflower).
Storage: Keeps 3–4 days in the fridge or 2 months frozen.
Servings
Makes 1 loaf
Serves 8–10 slices
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