CARROT CAKE BREAKFAST BARS

6-8 bars (depending on how big you like your bars), 40 minutes total

INGREDIENTS

Dry:

• ¾ cup oat flour 

• ½ cup almond flour

• ¼ cup arrowroot flour 

• 1 tsp cinnamon powder

• ½ tsp freshly ground cardamom powder

• ¼ tsp ginger powder

• Tiny pinch of salt

Wet:

• 1 ripe banana, mashed

• ¾–1 cup grated carrot

• ½ cup soft medjool dates, finely chopped or blended into paste

• 1 tbsp chia seeds + 3 tbsp water (chia egg)

• 1 tsp vanilla extract

• 2 tbsp maple syrup 

• 2 tbsp coconut oil or ghee, melted

• 2–3 tbsp almond or oat milk (as needed for thick but spreadable batter)

DIRECTIONS

1. Preheat oven to 350°F (175°C). Line an 8x8” pan with parchment or lightly oil.

2. Mix chia seeds + water in a small bowl and let sit 5–10 mins to turn into an egg/gel consistency.

3. In a large bowl, mash banana. Add grated carrot, dates, maple syrup, vanilla, coconut oil/ghee, and chia egg. Mix well.

4. Add oat flour, almond flour, arrowroot, shredded coconut, and spices. Stir to combine.

5. Slowly stir in milk until you get a thick cake batter consistency.

6. Spread evenly into the baking pan, smoothing the top.

7. Bake for 28–32 minutes, until lightly golden and the center is firm but springy.

8. Let cool fully before slicing into bars.

   
   

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Notes

• Option to serve these bars warm with a smear of ghee or coconut yogurt - YUM.

• Make these ahead of time to have breakfast DONE for the week!

• Store in a cool, dark, dry space in an airtight container for up to 7 days. If you live in a humid/ hot environment, you might want to keep them in the fridge. Just don't eat them cold - warm or room temperature is good. AND add a little moisture like ghee/ coconut yogurt if storing in the fridge.