Carrot Cake Breakfast Bars
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
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Servings: 12
Serving size: 7.18 ounces
Ingredients
8 cups quick oats, rolled, dry
4 cups carrots, peeled, shredded
2 cups sunflower seeds, roasted, unsalted
1 cup coconut, flakes, unsweetened
4 teaspoons cinnamon, ground
2 teaspoons ginger, ground
½ teaspoon salt, Kosher
2 cups sunflower butter, unsalted
¾ cup maple syrup
4 teaspoons vanilla extract
2/3 cup orange juice
Preparation
- For carrot cake breakfast bars: In a large bowl, combine oats, carrots, sunflower seeds, coconut flakes, cinnamon, ginger and salt and stir.
- In separate bowl, stir sunflower butter, maple syrup and vanilla extract until well combined.
- Using a spatula, fold wet mixture into oat mixture and orange juice until evenly combined.
- Transfer mixture to parchment-lined ½ sheet pan and press down into even layer. Refrigerate for at least 2 hours to set (or up to overnight, covered).
- For service: Remove from refrigerator, transfer to flat surface and slice into 12 bars and serve.
Nutrition Information
Crediting: Each serving provides 2 oz eq meat/meat alternate and 1/3 cup other vegetable.
Calories: 756 Total Fat: 44.64g Saturated Fat: 8.75g Trans Fat: 0.01g Carbohydrate: 75g Fiber: 13.71g Total Sugars: 21.44g Protein: 22.50g Sodium: 70.61 mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.