Baked Oatmeal Breakfast Bars
 
Prep time
Cook time
Total time
 
Baked oatmeal breakfast bars with carrots and coconut - a healthy grab-and-go breakfast option.
Author:
Serves: 12
Ingredients
  • 2 cups rolled oats (can use gluten-free)
  • ¼ cup flax meal
  • 2 bananas - very ripe
  • 1 cup shredded carrots
  • 2 tsp. cinnamon
  • ½ tsp. baking powder
  • 2 Tbs. coconut oil melted - (can substitute olive oil)
  • 2 Tbs. almond butter (can sub any nut butter you have on hand)
  • 1 egg
  • ¼ cup date paste ( can sub ¼ cup honey)
  • ⅓ cup raisins
  • Topping
  • ½ cup rolled oats
  • ¼ cup walnut pieces
  • ½ cup shredded or flaked coconut (unsweetened)
  • 2 Tbs. maple syrup
  • 1 Tbs. coconut oil - melted (can sub olive oil)
Instructions
  1. Preheat oven to 350
  2. Prepare 8 x 8 baking pan with non-stick cooking spray.
  3. In a large bowl, mash bananas, add almond butter, oil, egg, date paste (or honey) and combine well. Next add carrots and raisins, mix again to combine.
  4. Add cinnamon, baking powder, rolled oats and flax meal to the wet ingredients. Stir well - will become a sticky batter.
  5. Spread batter evenly over bottom of prepared baking pan.
  6. Prepare Topping: In medium bowl mix oats, walnuts and coconut - add maple syrup and melted coconut oil, mix well. Sprinkle the topping evenly over the batter and press firmly to help topping adhere.
  7. Bake 25-30 minutes until top is golden brown. Remove from the oven, cool in pan 1 hour. Cut into 12 bars. Store in a covered container up to a week.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/breakfast-bars/