Baked Oatmeal Breakfast Bars with Carrots
Try this Baked Oatmeal Breakfast Bars with Carrots recipe, or contribute your own.
Try this Baked Oatmeal Breakfast Bars with Carrots recipe, or contribute your own.
- 1/2 tsp cinnamon
- 1 cup raisins
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/4 cup chia seeds
- 1 cup pumpkin seeds
- 1 cup walnut pieces
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- cooking spray (i use misto)
- 1/2 tsp nutmeg
- 3/4 cup applesauce unsweetened
- 1 tsp baking powder aluminum free
- 1 cup almond milk unsweetened
- 2 large eggs or flax eggs
- 2 tbsp maple syrup or raw honey
- 2 tbsp avocado or olive oil
- 2 cups grated carrots packed
- 2 cups quick/rolled oats
- 1/2 cup whole wheat spelt or gluten free flour
- 2 cups plain greek yogurt (2% and higher fat - do not use
- 2 tbsp maple syrup or raw honey
- Carbohydrate 14.2816031326205 g
- Cholesterol 31.0135416662524 mg
- Fat 20.8447728155739 g
- Fiber 3.20753858149277 g
- Protein 5.19341510576409 g
- Saturated Fat 8.45330694845616 g
- Serving Size 1 1 bar (69g)
- Sodium 103.199333324646 mg
- Sugar 11.0740645511277 g
- Trans Fat 1.50564114599332 g
- Calories 252 calories
Step-by-step
- Line a colander with cheesecloth folded 4 times and place over a smaller bowl, so it is hanging and not touching the bottom. Add yogurt and let drain in the fridge for 2-4 hours, up to 6 hours is OK.
- Preheat oven to 375 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray.
- In a large bowl, add eggs, milk, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt; whisk well to combine.
- Add carrots, oats, flour, chia, raisins, walnuts, and pumpkin seeds; using spatula mix very well.
- Transfer mixture to previously prepared baking dish, level with spatula and then press into the dish.
- Bake for 30 minutes, remove from the oven and let cool off until room temperature.
- Prepare frosting by whisking together Greek Yogurt Frosting ingredients in a bowl. Then spread on top of baked oatmeal and using serrated knife cut into 16 bars.
Baked Oatmeal Breakfast Bars with Carrots: A Busy Mom's Go-To Recipe
Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, finding time to prepare a healthy and delicious breakfast often feels impossible. That's why I developed this recipe for Baked Oatmeal Breakfast Bars with Carrots – a make-ahead breakfast that's packed with nutrients and requires minimal effort in the morning.
I'm a working mom, and let me tell you, time is my most valuable commodity. I need a breakfast that's both nutritious and convenient. These bars are perfect because I can make a batch on the weekend and grab one (or two!) each morning as I'm heading out the door. No more frantic searches for something quick and healthy – just a grab-and-go breakfast that keeps me feeling energized and satisfied until lunchtime.
The recipe itself is incredibly versatile. Feel free to experiment with different fruits, nuts, and seeds to customize the flavor to your liking. I often add dried cranberries, chopped pecans, or sunflower seeds for a little extra crunch and sweetness. And if you're watching your sugar intake, you can easily reduce the amount of maple syrup or use a sugar substitute. The best part? The kids love them!
What makes this recipe so special?
- Make-ahead convenience: Prepare them once and enjoy them throughout the week.
- Nutritional powerhouse: Packed with fiber, protein, and essential vitamins.
- Customizable flavors: Adapt the ingredients to your preferences and dietary needs.
- Kid-approved: Even the pickiest eaters will love the taste and texture.
- Perfect for meal prep: Great for busy mornings and on-the-go breakfasts.
This recipe isn’t just for busy moms. It's perfect for anyone who wants a quick, healthy, and delicious breakfast option. Whether you're a fitness enthusiast, a college student, or a busy professional, these breakfast bars will become a staple in your kitchen. The recipe uses simple, wholesome ingredients that are readily available at most grocery stores.
Beyond the breakfast bar: This recipe is also a fantastic base for other baking adventures. You could easily adapt it to create muffins, cookies, or even a crumb topping for a baked dessert. The possibilities are endless! Don't be afraid to experiment and have fun with it. The key is to find what works best for you and your taste buds.
So, next time you're short on time but craving a nourishing and satisfying breakfast, reach for this recipe. It's a lifesaver, trust me! I hope this recipe makes your mornings a little bit easier and a lot more delicious.
Tips and Tricks:
- For extra moist bars, add a tablespoon or two of milk or applesauce.
- If you don't have chia seeds, you can omit them without significantly affecting the recipe.
- Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- You can freeze these bars for longer storage – just thaw them overnight in the refrigerator before eating.
I encourage you to share your own variations and experiences with this recipe! Let me know what your favorite additions are and how you enjoy them. Happy baking!
