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.
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
- 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
- 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.