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 collander 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.
Swapping flax eggs for the standard chicken eggs alters the structural binding of these bars significantly, yielding a more fragile crumb that benefits from thorough cooling before slicing. When baking with grated vegetables like carrots, moisture management dictates the final texture of the pan. Because grated roots release water during thermal cooking, combining the wet and dry elements thoroughly ensures the oats hydrate evenly without creating soggy pockets.
Equipment and Straining Mechanics
Achieving the proper consistency for the yogurt topping requires draining the whey effectively before assembly. Line a standard kitchen colander with a multi-layered cheesecloth and suspend it over a mixing bowl so the liquid clears the bottom completely. Chilling this setup in the refrigerator for two to four hours extracts excess liquid without souring the dairy. When baking, line the nine-by-thirteen-inch glass or metal dish with unbleached parchment paper to allow easy removal of the entire slab once set. Press the dense oat mixture firmly into the corners of the pan with a spatula to eliminate air gaps that cause uneven baking.
- Bake at 375 degrees Fahrenheit for exactly 30 minutes until the edges pull away slightly from the parchment.
- Judge doneness visually by pressing the center gently; it should spring back without leaving a wet indentation.
- Store the finished bars in an airtight container in the refrigerator for up to five days.
