Whole30 Carrot Oat Bars
Elevate your snack game with these irresistible Whole30 Carrot Oat Bars! Packed with wholesome ingredients like grated carrots, almond butter, unsweetened applesauce, and shredded coconut, these bars are naturally sweetened and grain-free, making them perfect for those following Whole30 or Paleo lifestyles. Infused with warm cinnamon and juicy raisins, every bite offers a satisfying blend of texture and flavor. Quick to prepare in just 15 minutes and baked to perfection in under half an hour, these nutrient-rich bars are an excellent choice for meal prep or on-the-go breakfasts. Whether enjoyed as a mid-afternoon treat or a post-workout snack, these carrot oat bars are proof that healthy eating can be delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups carrots, grated
- 2 large eggs
- 0.5 cup almond butter
- 0.5 cup unsweetened applesauce
- 0.5 cup coconut flour
- 0.25 cup shredded unsweetened coconut
- 0.5 cup raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, crack the eggs and beat them until well combined.
Add the almond butter, melted coconut oil, unsweetened applesauce, and vanilla extract to the eggs. Mix until the ingredients are thoroughly combined and smooth.
Stir in the grated carrots, mixing well to evenly distribute throughout the mixture.
In another bowl, combine the coconut flour, shredded coconut, baking soda, salt, and ground cinnamon. Whisk together to ensure even distribution of the dry ingredients.
Gradually add the dry ingredient mixture to the wet ingredients, stirring slowly until fully incorporated.
Fold in the raisins until they are evenly dispersed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 25 minutes, or until the bars are set and a toothpick inserted into the center comes out clean.
Allow the bars to cool in the baking dish for about 10 minutes, then carefully lift them out using the parchment paper. Transfer the block to a wire rack to cool completely before cutting into bars.
Once cooled, cut into 12 bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 102.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 687 mg | 53% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3811 mg | 81% | |
*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.
