Preheat the oven to 350 degrees F, then line a loaf pan with parchment paper and set aside.
Mix the ground flaxseed and water in a cup and let sit for 5 minutes to gel.
Meanwhile, combine all of the dry ingredients in a large mixing bowl. Next, add the flaxseed mixture and maple syrup, stirring to coat everything. Once mixed thoroughly, transfer it to the loaf pan, pressing down with the back of a spoon or the palm of your hand to make even.
Bake for 23-25 minutes. Leave the granola bars in the pan to cool, then cut into 5 slices.
Store in an airtight container in the refrigerator for up to 10 days, or in the freezer.
Notes
*Make sure the oats are certified gluten-free if needed. **Although it's optional, I highly recommend toasting the oats and walnuts! Simply spread them out in a single layer on a pan and bake for about 7 minutes, being careful not to burn them. ***TO MAKE NUT-FREE: substitute pumpkin seeds for the walnuts.
Recipe by Lenses and Lentils at https://lensesandlentils.com/carrot-cake-granola-bars/