Baked Oatmeal Carrot Bars
Skip the store bought bars. Make your very own baked oatmeal carrot bars
Lately, I’ve been going for long walks and hikes on a daily basis. I found that I would get hungry right at the end of my walk and would resort to store bought granola and protein bars. It was getting expensive!
The thrifty and practical girl in me had to fix that immediately! I decided to make my own breakfast/snack bars to take along my long hikes. They make great midday sacks too and fit perfectly in lunch boxes. They are so versatile, you can start off your day with one too. The best part? It includes carrots! Think of it as a better for you carrot cake treat.
Add these to your Sunday meal prep routine and split it up for the entire week. You can always add or replace with your favorite dried fruits and nuts. I also see chocolate and coconut making their way into a future batch.
These oatmeal carrot bars keep well for a few days in a tightly sealed container and in the refrigerator. Make plenty because everyone will want to snack on them and they will go quickly. Enjoy!
Related recipe: Oatmeal Bake with Strawberries and Bananas
Baked Oatmeal Carrot Bars
Description
The best to-go breakfast. Make plenty to enjoy for the week. Can be a snack too!
Ingredients
2 1/2 cups old fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup pecans, chopped
1/3 cup raisins
1 3/4 cups grated carrots
1/2 cup + 2 tablespoons raw agave syrup
2 teaspoons vanilla extract
1 cup low fat milk
1 large egg
Instructions
Preheat oven to 350° F.
Spray a 10×10 baking dish with non-stick cooking spray.
Combine oats, baking powder, salt, cinnamon, nutmeg, ginger, pecans, raisins and carrot in a large bowl. Mex well with a large spoon.
Whisk together agave, vanilla, milk and egg in a medium bowl.
Add wet ingredients to dry ingredients and stir to mix well.
Pour mixture into prepared baking dish. Bake for 32-35 minutes or until golden brown. Remove from oven, let cool and slice. Store in a tight sealed container.
