Carrot Cake Baked Oatmeal Breakfast Bars | Healthy, Vegan
Healthy Oatmeal Breakfast Bars packed with carrots, banana, flax seeds and almonds. A delicious and easy blender recipe, 100% vegan to boost your protein for your busy mornings on the go.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 16 oatmeal bars/squares
Preheat oven to 360F (180 C).
Cover a square baking pan (8 inches * 8 inches) with baking paper. Set aside.
Using a food processor with the S blade attachment, add all the oatmeal bar ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl.
Process until it comes together and all the oats and nuts are pulverised. It will form a sticky consistent batter and it should not take more than 1-2 minutes on medium speed.
Stop the food processor often, scrap down the sides with a spatula and add the grated carrots.
Process again 15-30 seconds to incorporate the grated carrot into the batter. Don't process to long to keep some texture from the grated carrots.
Transfer the batter into the prepared square baking pan.
Press firmly and evenly with your hands to cover all the bottom of the pan.
Bake 15 minutes until the sides starts to gets crispy.
Meanwhile prepare the toppings.
Into a mixing bowl add the coconut oil, rice malt syrup and almond milk.
Microwave until liquid - about 30 seconds to 1 minute on high.
Combine in all the toppings ingredients into the melted mixture.
Remove the pan from the oven using oven mitt.
Spread the toppings on the top of the baked bar. Press firmly to stick to the pre-baked carrot cake bar. Sprinkle fresh blueberries (if used) and slightly press them on top.
Return to the oven for 15 minutes or until the topping is crispy and golden.
Fully cool down - 1 hour- into the pan before removing the bars from the pan.
Cut into 16 squares. The topping will be a bit loss but you can add an extra drizzle of rice malt syrup or honey on top of the bars after baking to stick things together.
Topping: the bar toppings add a lovely crunch to those bars. However it is optional. You can also make the bottom layer only and bake for 25/30 minutes.
Sweetener: any liquid sweetener will work. Brown rice syrup is my favorite but you can swap by maple syrup, blue agave or honey (if not vegan)
Gluten free options: replace rolled oats but quinoa flakes or millet flakes
Storage: Store into a metallic box or cookie jar up to 1 week.
Freezing: Can be frozen up to 1 month in individual zip plastic bags. I recommend to wrap each bars in a plastic bag and then place all the bars in a larger zip plastic bag. Defrost at room temperature the day before. Can be rewarm 5 minute in a warm oven to add some crunch.
Serving: 16bars | Calories: 202kcal | Carbohydrates: 25.4g | Protein: 4.9g | Fat: 10.2g | Fiber: 4g | Sugar: 12g