Paleo Carrot Oat Bars
Discover a wholesome twist on a classic snack with these Paleo Carrot Oat Bars, perfectly crafted for clean eating and packed with natural goodness. Combining finely grated carrots, almond flour, coconut flour, and shredded coconut, these bars deliver a soft, chewy texture without relying on traditional grains or refined sugars. Sweetened naturally with pure maple syrup and loaded with raisins, chopped nuts, and a hint of warm cinnamon and nutmeg, each bite bursts with cozy flavors and nourishing ingredients. Ideal for a grab-and-go breakfast or a mid-day energy boost, these gluten-free, dairy-free bars are simple to prepare in just 15 minutes and bake to golden perfection in under half an hour. Whether you're following a paleo lifestyle or simply looking for a nutrient-dense treat, these bars are sure to satisfy!
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Recipe Information
Ingredients
- 1.5 cups Finely grated carrots
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Shredded unsweetened coconut
- 0.5 cups Chopped nuts (almonds, walnuts, or pecans)
- 0.5 cups Raisins
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Sea salt
- 3 large Eggs
- 0.25 cups Coconut oil, melted
- 0.5 cups Pure maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving extra parchment hanging over the sides for easy lifting later.
In a large mixing bowl, combine the grated carrots, almond flour, coconut flour, shredded coconut, chopped nuts, raisins, cinnamon, nutmeg, and sea salt. Stir well to evenly distribute all the ingredients.
In a separate medium bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until everything is well incorporated. The batter will be thick.
Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula or your hands to ensure it reaches all corners and is level on top.
Bake in the preheated oven for about 20-25 minutes, or until the bars are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan placed on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board.
Slice into 12 bars. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 155.0 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 747 mg | 57% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
