Carrot Oatmeal Breakfast Bars

So I’m not a huge sweet breakfast person. I love savory oatmeal, eggs, and meat for breakfast. Rarely do I make any of the typical sweet carb-y options. But here is a very slightly sweetened healthy carb option for breakfast! Carrots add some hidden veggies and nuts add a little protein.

Start by shredding three medium size carrots either with a cheese grater or a food processor with the grater attachment. I had to use the tiniest cheese grater ever since I wasn’t using my own kitchen, forearm workout for the win. Chop a half cup of walnuts (and another other nuts & dried fruit you want) until they are fairly small. Combine carrots and walnuts in a medium to large bowl. Add three eggs, a quarter cup of coconut oil or ghee, and a quarter cup of maple syrup.

In a separate bowl, combine one and a half cups of gluten free all-purpose flour, a teaspoon or baking soda and baking powder, a half teaspoon of salt, and a teaspoon of nutmeg and cinnamon. Whisk together.

Combine dry ingredients with wet. Using cooking spray to coat a 9x9 or 10x10 baking pan. Cook for 25-30 minutes at 350 degrees or until a toothpick comes out clean. Once cool, cut into squares.

If you’re a more sugary breakfast person, you could add another quarter cup of maple syrup. Or poke holes in the top of the cooked batter and drizzle syrup on top and it will soak through. You could also add any more nuts or dried fruit that you wanted.

Store in the fridge or freezer. Enjoy in the mornings or for dessert along with your coffee and tea.

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Carrot Oatmeal Breakfast Bars

Gluten Free/Dairy Free/LowFODMAP/Refined Sugar Free

Ingredients:

• 3 medium carrots shredded

• 1/2 cup chopped walnuts

• 3 eggs

• 1/4 cup maple syrup

• 1/4 cup ghee or coconut oil

• 1 cup gluten free rolled oats

• 1 1/2 cups gluten free all-purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp nutmeg

• 1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees. Coat 9x9 or 10x10 baking pan with cooking spray.

2. Combine shredded carrots, chopped walnuts, eggs, maple syrup, and ghee/coconut oil in a medium to large bowl.

3. In a separate small bowl, whisk together gluten free rolled oats, gluten free flour, baking powder, baking soda, nutmeg, cinnamon, and salt.

4. Combine dry ingredients with wet.

5. Pour batter into baking pan, be sure batter is distributed evenly.

6. Bake for 25-30 minutes or until toothpick comes out clean.

7. Let cool and cut into squares.

8. Enjoy warm or cool in the mornings! Stay hungry friends!