Healthy Carrot Cake Breakfast Bars
The BEST breakfast bar recipe you will ever make! The perfect breakfast for baby-led weaning or even as a healthy snack for your toddler too.
Ingredients
- 180 g 2 cups oats
- 30 g 1/4 cup flaxseed
- 20 g 1/4 cup desiccated coconut
- 60 g 1/2 cup finely chopped walnuts
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- 3 medium carrots grated
- 6 tbsp maple syrup or apple sauce for baby
- 150 ml 2/3 cup cold pressed rapeseed oil
- Zest 1 lemon
- 5 tbsp peanut butter
- 200 ml Greek Yogurt
- 2 tsp icing sugar
- Juice 1 lemon
Method
- Pre-heat oven to 180ºC.
- Add oats, flaxseed, coconut, finely chopped walnuts, baking powder, cinnamon and carrots to a bowl and stir well.
- Mix in the maple syrup, rapeseed oil, lemon zest and peanut butter until it is fully combined.
- Line two loaf tins with a little parchment paper, divide the mixture between the tins and press down hard using the spoon’s back.
- Bake for 25 minutes, then remove from the oven and leave to cool fully before icing.
- To make the icing, stir the yoghurt, icing sugar and about a quarter of the lemon juice together. Add more lemon juice to get the sauce to a spreadable consistency, then leave it in the fridge until ready to serve.
- Cut the bars, then spoon the icing into a piping bag and drizzle over the top.
- Store in an airtight container in the fridge.
*