CARROT CAKE BAKED OATMEAL BREAKFAST BARS

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It is a moist carrot cake bar with a crunchy top layer made of coconut, carrots and wholegrain oats. What I love the most about those bars is the rich chewy texture. I like to eat 'a lot' for breakfast and I hate soft food that are eaten too quickly because I overeat them and then I feel gross. Here, the high amount of fiber makes the bars slightly longer to eat and I feel full after eating only a square – well I still had 3 square while taking the photography I won't lie I skip lunch after that lol.

But it is rice malt syrup and it is not really sweet in taste compared to honey and it gets only 50 % fructose so it is less addictive too. Well, I need to find good excuses to overeat something, as always !!! SO now it is time for me to go, mother in law is around the house I have to be perfect and cook a nice dinner for tonight ! And if you want more healthy vegan breakfast inspiration, have a look at my oatmeal banana bread or vegan blueberry banana muffins.

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.

Ingredients

Oatmeal Breakfast Bars

2 cups rolled oats
1/3 cup shredded coconut
1/2 cup almonds or mix of walnuts, almonds and pecan
1/4 cup ground flax seed
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
2 ripe bananas medium size, mashed
1 tablespoon extra virgin coconut oil melted
4 tablespoon brown rice syrup
2 tablespoon almond butter
1/2 cup grated carrots

Bar toppings

1/3 cup grated carrots
1/3 cup silvered almonds or sliced almonds
2 tablespoon shredded coconut
1/3 cup dried raisins
1/4 cup Old fashioned oats
4 teaspoon extra virgin coconut oil
4 tablespoon brown rice syrup - or maple syrup or honey (if not vegan)
3 tablespoon almond milk
1/4 teaspoon ground cinnamon
3/4 cup fresh blueberries or frozen

Instructions

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.