Carrot Oatmeal Bars

This is what happens when you’re deciding on what ‘shot’ to take of the food – AND munch while doing so. Of course, it had to be from the top. These Carrot Oatmeal Bars are loaded with goodies. I kept making these gems for a few weeks back-to-back. They were the perfect jumpstart to my mornings when I just didn’t have time for anything else. I also had (still have) a TON of garden carrots, so I had to put them to good use while fresh. The ginger gives them a lil’ zing too, which works well for me in the AM…yawn, ehem.

Carrot Oatmeal Bars
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These bars are not too sweet, fully loaded, and have a lil' kick to them - it's the ginger. Perfect for getting the metabolism going in the morning. They also happen to be gluten and oil free. 

Course: breakfast, snack, sweet treat
Cuisine: *plant based + gluten free
Keyword: carrot, oatmeal, bars, breakfast
Servings: 9 bars
Author: thecrimsonsink
Ingredients
Carrot Oatmeal Bars
  • 1 cup carrot, grated
  • 2 tbsp fresh ginger, grated
  • 3 tbsp pure maple syrup *plus 1/4cup to brush on the top
  • 1/2 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/3 cup almond butter, well stirred
  • 1&1/2 cups rolled oats *gluten free
  • 1 cup oat flour *gluten free
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • chia seeds
  • coconut strips
Instructions
  1. Preheat the oven to 350*F. Line a 9x9 baking sheet with parchment paper and set aside.

  2. In a high speed blender add the grated carrot, ginger, maple syrup, almond milk, vanilla, and almond butter. Blend on high until smooth. 


  3. In a separate bowl, add the rolled oats and oat flour, spices, sea salt, and baking powder. Stir.


  4. Make a well in the centre of the oat mixture (dry ingredients) and pour in the carrot mixture. Fold until everything is coated and there is no oat flour showing through - just don't let the batter sit for too long as the oats absorb a lot of moisture and things can become very thick quickly.


  5. Pour the batter into the prepared baking sheet and smooth it out evenly with the back of a spoon. If the batter is really sticky, try dampening your hands with a little water and press down gently to smooth it out.


  6. In a small bowl, add 1/4cup pure maple syrup. Using a pastry brush, wipe on a coat of the maple syrup over the top of the batter. Don't be shy. Once there's a coat of maple syrup, sprinkle on some chia seeds and coconut strips. Press gently down, just slightly, onto the larger coconut pieces to help them stick to the batter.


  7. Place the baking sheet in the oven and bake for about 25mins, or just until the edges of the bars are pulling away from the baking sheet.


  8. Remove from the oven. Allow to cool slightly & serve.


  9. Store in the fridge in an airtight container. Best when eaten within 5-7days.

Recipe Notes

~ Oat Flour is rolled oats ground into a fine powder -  consistency of other flours. I use a high speed blender to get mine finely ground. 

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