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.
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.
- 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
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Preheat the oven to 350*F. Line a 9x9 baking sheet with parchment paper and set aside.
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In a high speed blender add the grated carrot, ginger, maple syrup, almond milk, vanilla, and almond butter. Blend on high until smooth.
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In a separate bowl, add the rolled oats and oat flour, spices, sea salt, and baking powder. Stir.
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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.
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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.
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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.
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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.
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Remove from the oven. Allow to cool slightly & serve.
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Store in the fridge in an airtight container. Best when eaten within 5-7days.
~ 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.