Carrot Cake Oat Bars

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 170C and line a 7-inch square tin.
  2. 2Preheat oven to 170C and line a 7-inch square tin.
  3. 3Preheat oven to 170C and line a 7-inch square tin.
  4. 4Mix the honey, almond butter, banana, and vanilla together in a bowl.
  5. 5Mix the honey, almond butter, banana, and vanilla together in a bowl.
  6. 6Mix the honey, almond butter, banana, and vanilla together in a bowl.
  7. 7Add the oats, walnuts, carrot, raisins, spices, and salt to the bowl and mix well.
  8. 8Add the oats, walnuts, carrot, raisins, spices, and salt to the bowl and mix well.
  9. 9Add the oats, walnuts, carrot, raisins, spices, and salt to the bowl and mix well.
  10. 10Press the mixture tightly into the prepared tin using the back of a spoon.
  11. 11Press the mixture tightly into the prepared tin using the back of a spoon.
  12. 12Press the mixture tightly into the prepared tin using the back of a spoon.
  13. 13Bake for about 30 minutes, until golden.
  14. 14Bake for about 30 minutes, until golden.
  15. 15Bake for about 30 minutes, until golden.
  16. 16Leave to cool completely before slicing.
  17. 17Leave to cool completely before slicing.
  18. 18Leave to cool completely before slicing.
  19. 19Prepare the frosting by mixing yogurt, cream cheese, and honey.
  20. 20Prepare the frosting by mixing yogurt, cream cheese, and honey.
  21. 21Prepare the frosting by mixing yogurt, cream cheese, and honey.
  22. 22Spread the frosting over the cooled and sliced bars.
  23. 23Spread the frosting over the cooled and sliced bars.
  24. 24Spread the frosting over the cooled and sliced bars.
  25. 25Sprinkle with cinnamon.
  26. 26Sprinkle with cinnamon.
  27. 27Sprinkle with cinnamon.

Ingredients

  • 80 g honey
  • 80 g honey
  • 80 g honey
  • 90 g almond butter
  • 90 g almond butter
  • 90 g almond butter
  • 1 mashed banana
  • 1 mashed banana
  • 1 mashed banana
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 250 g rolled oats
  • 250 g rolled oats
  • 250 g rolled oats
  • 100 g walnuts
  • 100 g walnuts
  • 100 g walnuts
  • 130 g grated carrot
  • 130 g grated carrot
  • 130 g grated carrot
  • 40 g raisins
  • 40 g raisins
  • 40 g raisins
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.25 tsp mixed spice
  • 0.25 tsp mixed spice
  • 0.25 tsp mixed spice
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 1 tbsp cream cheese
  • 1 tbsp cream cheese
  • 1 tbsp cream cheese
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey

Equipment

7-inch square tinbowlspoonknife

Tips

  • Leave to cool completely before slicing.
  • Top with yogurt frosting or a drizzle of white chocolate.
  • Keep them in the fridge for up to 7 days.
  • Store the bars and frosting separately.