Carrot Cake Breakfast Bars
Carrot Cake Breakfast Bars are a wholesome and delicious way to start your day, combining the classic flavors of carrot cake with the convenience of a grab-and-go bar. Packed with grated carrots, warm spices, and a touch of sweetness, these bars offer a nutritious breakfast option that's perfect for busy mornings.
Ingredients
- 2 cup carrots finely grated
- 1 ⅓ cup quick cooking oats
- 1 ⅓ cup almond or coconut flour
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- 1 ½ cup pumpkin seeds
- ½ cup chopped dates
- ½ cup coconut flakes
- 3 tbsp maple syrup
- 3 tbsp olive oil
- Melted white chocolate optional
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the 1 ⅓ cup quick cooking oats, 1 ⅓ cup almond or coconut flour, 2 tsp baking powder, 2 tsp cinnamon, ½ tsp ground ginger, and ½ tsp allspice.1 ⅓ cup quick cooking oats, 1 ⅓ cup almond or coconut flour, 2 tsp baking powder, 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp allspice
- Add the 3 tbsp maple syrup, 3 tbsp olive oil, and 2 cup carrots to the flour mixture and stir until a thick batter forms.3 tbsp maple syrup, 3 tbsp olive oil, 2 cup carrots
- Stir in the ½ cup chopped dates, ½ cup coconut flakes, and 1 ½ cup pumpkin seeds.½ cup chopped dates, ½ cup coconut flakes, 1 ½ cup pumpkin seeds
- Line a 9” by 9” baking dish with parchment paper. Pour the batter into the pan and press into an even layer.
- Bake for 20 minutes until a golden, toasted crust forms.
- Remove from oven. Let bars cool in the pan for at least 30 minutes. Remove from the pan and cut into 12 bars.
- If desired, drizzle with Melted white chocolate and serve.Melted white chocolate