Carrot Cake Granola Bars {V, GF}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; Snacks
Serves: 5 bars
Ingredients
  • 1 cup rolled oats
  • ¾ cup grated carrot
  • ⅓ cup chopped walnuts
  • ¼ cup raisins
  • 1 tbsp ground flaxseed
  • 2 tbsp water
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp salt
  • 3 tbsp maple syrup
  • 2 tbsp protein powder, optional
Instructions
  1. Preheat the oven to 350 degrees F, then line a loaf pan with parchment paper and set aside.
  2. Mix the ground flaxseed and water in a cup and let sit for 5 minutes to gel.
  3. 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.
  4. Bake for 23-25 minutes. Leave the granola bars in the pan to cool, then cut into 5 slices.
  5. 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/