Paleo Carrot Oat Bars
These Paleo Carrot Oat Bars are the perfect wholesome snack or on-the-go breakfast, packed with nutrient-dense ingredients and free of grains and refined sugar. Made with finely grated carrots, almond flour, coconut flour, and a touch of shredded coconut, these bars are naturally sweetened with pure maple syrup and dotted with raisins for a chewy surprise in every bite. Chopped nuts add a satisfying crunch, while warm spices like cinnamon and nutmeg infuse cozy, spiced flavor. With simple steps and a quick 25-minute bake time, these bars are not only easy to make but also gluten-free, dairy-free, and paleo-friendly. Slice them into perfectly portable servings, and enjoy them as a healthy treat that's both indulgent and nourishing!
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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.
