Carrot Cake Action Bars

2 ¼ cups old fashioned or quick cooking rolled oats

1/3 cup natural cane sugar or packed organic light brown sugar

2 tsps pumpkin pie spice

½ tsp baking soda

¼ tsp fine sea salt

2 large eggs

¼ cup pure maple syrup, agave nectar, or honey

¼ cup virgin coconut oil, warmed until melted or vegetable oil

1 tsp vanilla extract

1 cup peeled, finely shredded carrots

½ cup unsweetened flake or shredded coconut

½ cup raisins, dried currants or dried cranberries

½ cup chopped, toasted walnuts or pecans

Greek yogurt or white bar coating (optional) see Bar Coatings tip

 

  1. Line 9 inch square baking pan with foil or parchment paper and spray with non-stick cooking spray
  2. Preheat oven to 350F
  3. Mix together the oats, pumpkin spice, baking soda and salt in a large bowl
  4. Mix the eggs, maple syrup, oil and vanilla in a small bowl
  5. Add the egg mixture to the oats mixture and stir until just blended. Mix in the carrots, coconut, raisins and walnuts
  6. Spread the batter evenly in the prepared pan
  7. Bake in preheated oven for 35-40 min or until top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely
  8. Using the liner lift mixture from the pan and transfer to a cutting board. Cut into 12 bars. If desired, drizzle or spread with bar coating. Store in the fridge or freezer
Bar Keeping
Tightly wrap the bars individually in plastic wrap
Fridge- 1 week
Freezer 3 months in airtight container; thaw 1 hour
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