Carrot Oatmeal Breakfast Bars

Carrot Oatmeal Breakfast Bars are a tasty, easy on-the-go breakfast that everyone will love! They are full of oats, carrots, apple, coconut, raisins, and seeds, all baked into hearty flapjacks with carrot cake flavors. Perfect to start the day, or for a snack or dessert.

If you're looking for a tasty, hearty make-ahead portable breakfast, then you're going to LOVE these Carrot Oatmeal Breakfast Bars!

They're ready in just over half an hour, and they'll keep all week, so you can grab one each morning and be full until lunchtime.

Soft, chewy, and full of great flavor and texture. Yum!

Grated carrots, coconut, and apples are mixed with seeds and dried fruit along with warming spices. They are then baked up into a crunchy bar that is perfect to eat for breakfast, dessert, or a snack! 

Before we get into how great this recipe is, let’s clear up something about the term flapjacks, since these oatmeal breakfast bars are also called flapjacks!

In the US, flapjacks are often called pancakes which are small round fluffy cakes that are usually topped with syrup.

In the UK, Ireland, and Newfoundland flapjacks are used to describe a baked oat bar that can have many different flavors. 

You can call them carrot oatmeal bars or carrot granola bars. Either way, this recipe for carrot flapjacks is a must make.

They're a portable treat, a breakfast, a snack. They're whatever you want them to be.

I've tried to make this recipe extra healthy with less sugar and some veggies, in the form of carrots, to the oatmeal bars.

Please also check out my other oatmeal breakfast recipes, like these cherry bars with almonds, baked oats, or chocolate cranberry oatmeal cookies.

Note: This recipe was originally posted on September 18, 2013, and republished with new text and photos on February 16, 2022.

Why You'll Love This Recipe

• It makes the perfect breakfast that is filling and satisfying.
• The breakfast bars are ready in just over 30 minutes, and you can enjoy them all week.
• High fiber which is great for digestion.
• They are perfect to eat on the go or as a portable snack.
• Quick, easy and tasty.

Ingredients & Tools 

• Carrots - Adds a naturally sweet texture, crunch, and bright orange color. 
• Apple - Gives the bars a hint of apple flavor.
• Butter - Adds texture and helps to set the oatmeal bars.
• Brown Sugar & Maple Syrup - Adds a sweet breakfast flavor with a hint of maple.
• Oats - Gives the flapjacks a nutty flavor and whole grains. Use regular oats, not quick-cook.
• Raisins - Adds a pop of sweetness in each bite.
• Mixed Seeds - Gives the oatmeal breakfast bars a crunch and a dose of healthy fats.
• Shredded Coconut - Gives the dish a light coconut flavor. 
• Cinnamon - Adds a warming spice that pairs well with all of the ingredients.

Step By Step Tutorial

Prepare for baking. Preheat oven to 350F/180C. Grease and line an 8-inch/ 20cm square baking pan. Set aside. 

Grate the carrot and apple. Using a box grater, peel and grate the carrots and apple, then squeeze the excess moisture out. 

Melt the butter and form the flapjack mixture. In a saucepan, melt together the butter, sugar, and maple syrup. In a large mixing bowl, mix together the oats, raisins, seeds, coconut, cinnamon, grated carrot, and apple. Add the melted butter and combine.

Bake the carrot flapjacks. Spread the mixture into the prepared tin and press down firmly. Bake for approximately 35 minutes or until the edges are golden. Leave to cool in the pan and then cut into bars.

Tips 

Make sure the oatmeal breakfast bars are fully cooled before cutting and serving as you want to allow them enough time to set so they don’t crumble.

For best results, it’s important to make sure you squeeze as much liquid out of the carrot and apple as possible so it doesn’t steam in the oven. 

Grease the pan fully, or add a layer of parchment paper on the bottom to prevent the bars from sticking. 

Variations

Replace the cinnamon with Pumpkin Spice Blend for warming fall flavors reminiscent of carrot cake.

Add a burst of flavor with Chai Spice or Speculoos (Biscoff spice).

Add in some dried cranberries, currants, or golden berries for dried fruit with different levels of flavor. 

Instead of seeds, add in some chopped walnuts or pecans. 

Use a mix of grated carrots and parsnips for a unique root vegetable flavor.

Special diets

To Make Gluten Free: This recipe is naturally gluten-free, but make sure you check the labels on the oats, plus any other ingredients. Note that sometimes oats are processed in a factory where wheat is processed so be sure to check.

To Make It Vegan: To make this recipe vegan, you’ll need vegan butter or margarine.

Storage 

Storing: Store carrot oatmeal bars in a container or bag on the counter for 4-5 days. They do not need to be refrigerated. 

Freezing: Freeze any leftover breakfast bars by wrapping tightly in plastic wrap, then adding to a freezer-safe container or bag for up to 3 months. Thaw on the counter for 2-3 hours until no longer frozen. 

FAQs

More Carrot Recipes

Still have carrots to use up? Try these carrot recipes too!

Lentil Carrot Hot Dog
Carrot Pizza Crust with Carrot Sauce
Carrot Hummus
Roasted Carrot Curry
Vegan Carrot Cake
Carrot Tops
Glazed Carrots

More Breakfast Recipes

We hope you love these coconut and carrot oatmeal breakfast bars as much as we do! Be sure to also check out these other tasty breakfast recipes.

📖 Recipe

Carrot Oatmeal Breakfast Bars

Kate Hackworthy | Veggie Desserts

Carrot Oatmeal Breakfast Bars have oats, carrots, coconut, raisins, apple and seeds, all baked into tasty flapjacks with carrot cake flavors!

5 from 10 votes

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dessert

Cuisine American, British

Servings 16

Calories 242 kcal

Equipment

• 8x8inch (20x20cm) square baking pan
• mixing bowl

Ingredients

 

• 3 carrots 300g
• 1 apple
• ½ cup butter (or vegan margarine) 125g
• ½ cup light brown sugar 80g
• 3 tablespoons maple syrup
• 1 ½ cups oats 150g
• ½ cup raisins 75g
• 4 teaspoons mixed seeds
• ½ cup shredded coconut 50g
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat oven to 350°F/180°C. Grease and line an 8-inch/ 20cm square baking pan.
• Peel and grate/shred the carrots and apple, then squeeze the excess moisture out. Set aside.
• In a saucepan, melt together the butter, sugar and maple syrup.
• In a large mixing bowl, mix together the oats, raisins, seeds, coconut, cinnamon, grated carrot and apple. Add the melted butter and combine.
• Spread the mixture into the prepared tin and press down firmly. Bake for approximately 30-35 minutes or until the edges are golden.
• Leave to cool in the pan and then cut into bars.

Nutrition

Calories: 242kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 4gSodium: 113mgPotassium: 230mgFiber: 4gSugar: 13gVitamin A: 2079IUVitamin C: 4mgCalcium: 29mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.