Carrot Cake Breakfast Bars
I'm all for grab and go breakfast, even when I don't have somewhere to go. These bars are filling & really hit the spot, especially when I'm not in the mood for an oatmeal bowl or a smoothie.
Truth be told, I use this recipe as a base. What I mean is that you can totally add more to these bars. They aren't particularly sweet, so a little vanilla coconut cream on top works well here. You can also add dried fruit to the mix (think cranberries or blueberries) or even crumble them on top of a little greek yogurt.
The possibilities are endless!
Makes 8 Servings
3/4 C pumpkin seeds
1/4 C shredded coconut
4 spring carrots, grated (about 1 C)
2 C steel cut oats
1 t cinnamon
1 T coconut oil
2 T almond butter (or your favorite nut butter)
5 Mins Prep + 25 Mins Bake
Add your pumpkin seeds to a blender and give them a quick buzz to break them up.
Mix everything in a large bowl, making sure to mash up the avocado really well.
Once your mix is nice and moist, transfer it to a 12 x 12 baking dish.
Place it in the oven at 300 for 20 minutes, then brush on a little coconut oil and broil it for 1 or 2 minutes to get the top crispy.