This is a classic story of my busyness getting in the way of my midfullness.

I have a client who was wanting some different ways to mix up oatmeal, so I quickly sent him a few recipe links (not my recipes) for baked oatmeal, oatmeal smoothies, etc.

I would almost never send someone a recipe without testing it, or endorsing it. But nonetheless, I haphazardly sent a link for these Carrot Cake Baked Oatmeal Breakfast Bars, just to show that there is life after a plain old bowl of oatmeal.

He called me on the mat. This was way over his head, and when I read the recipe again, slowly, I could see why. This is a case in point of unnecessary recipe confusion, combined with the use of Celsius versus Fahrenheit. I immediately wanted to correct my mistake and went to work.

The result is a more simple, streamlined recipe for Carrot Cake Oatmeal Bars, perfect for breakfast or a great kids snack. Easy to make and you can freeze what you don’t eat right away.

The better news? These healthy treats are gluten free and refined sugar free with only good for you ingredients. Nothing processed, nothing you imagine a carrot cake might be. Only easier to make and so much better for you.

Carrot Cake Oatmeal Bars

Makes 12 bars

Bar Ingredients
2 cups old fashioned oats
1/3 cup unsweetened flaked coconut
1/3 cup sliced almonds
1/3 cup ground flax seed
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 ripe bananas, sliced or mashed
1/4 cup pure maple syrup
1 tablespoon coconut oil (or organic canola oil)
1/3 cup grated carrots, about 3 small carrots

Topping Ingredients
1/3 cup grated carrots, about 3 small carrots
1/3 cup sliced almonds
2 tablespoon shredded coconut
1/3 cup dried raisins
1/4 cup old fashionned oats
1 tablespoon coconut oil, or organic canola oil
1/4 cup pure maple syrup
3 tablespoons almond milk, or other milk
1/4 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees F. Cover a square 8×8 baking pan with parchment paper. Set aside.

2. Using a food processor, add the oats, coconut, almonds, flaxseeds, spices, bananas, maple syrup and oil. Process until well blended and the oats and nuts are pulverized. It should be a uniform, thick batter.

3. Scrape down the sides and add the grated carrots. Pulse until just combined.

4. Transfer the batter into the prepared baking pan, pressing firmly and evenly with your hands. Bake for 15 minutes.

5. Meanwhile prepare the toppings. In the same food processor bowl, add the topping ingredients and pulse until just combined. Take the bar out of the oven and spread evenly and firmly on the top. Bake in the oven for another 15 minutes or until the topping is crispy and golden.

6. Let fully cool down in the pan before cutting into squares.