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–+ servings
A stack of carrot cake oat bars on a small wooden serving board.
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5 from 1 vote

Carrot Cake Oat Bars

Healthy carrot cake oat bars recipe made with wholesome ingredients. Soft, naturally sweet, easy to make, and perfect for snacks or breakfast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Diet: Gluten Free, High Fibre, Vegan
Allergen: No Common Allergens
Servings: 14 servings
Calories: 75kcal
Author: Dannii Martin

Ingredients

  • 100 g Carrot grated
  • 180 g Medjool dates pitted
  • 80 g Oats (use certified gluten free oats to ensure this recipe is gluten free)
  • 2 teaspoon Flaxseeds
  • 2 teaspoon Chia seeds
  • 2 tablespoon Desiccated coconut
  • 1 teaspoon Cinnamon
  • 1 tablespoon Maple syrup
  • 0.5 teaspoon Vanilla extract
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 180C and line a baking tray or square baking tin with baking paper. An 8-inch square tin works well for thicker bars, while a slightly larger tray will give you thinner bars.
  • Add all the ingredients to a blender or food processor.
  • Blend until the mixture comes together into a sticky, textured dough. You want it to hold together when pressed between your fingers. If it seems a little dry, add another small drizzle of maple syrup. If it feels too wet, add a spoonful or two of oats.
  • Transfer the mixture to your lined tray and press it down firmly into an even layer. Take your time here because pressing it down well helps the bars hold together after baking. You can use the back of a spoon, a spatula, or slightly damp hands to smooth the top.
  • Bake for 15 to 18 minutes, or until the bars look set and the edges are lightly golden. The exact baking time will depend on your tray size and how thick the mixture is.

Notes

  • Use soft, sticky Medjool dates because they make the biggest difference to how well the bars hold together. Dry dates can make the mixture crumbly.
  • Do not overblend the mixture into a completely smooth paste. A little texture gives the bars a better final result.
  • Press the mixture down firmly into the tray so the bars bake evenly and slice neatly.
  • Let the carrot cake oat bars cool fully before cutting. Warm bars can seem soft and fragile, but they will firm up as they sit.
  • If your carrots seem especially wet, squeeze out just a little extra moisture before blending. If they are very dry, you may need a touch more maple syrup.
  • If you want neater slices, chill the baked slab for 30 minutes before cutting. This makes it easier to get clean, even bars.
  • A food processor usually works best for this recipe because it handles sticky dates more easily, but a strong blender can work too. You may just need to stop and scrape down the sides a few times.
  • If you prefer a softer, more cake-like texture, avoid overbaking. Take the bars out as soon as the edges are lightly golden and the centre looks set.

Nutrition

Serving: 1Bar | Calories: 75kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 6mg | Potassium: 147mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1213IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.5mg

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