Carrot Cake Breakfast Bars

CARROT CAKE BREAKFAST BARS

I posted these on my instagram last week and I think they have been my most popular recipe so far! They are super easy to whip and make a great on the go breakfast bar or mid morning snack.

Recipe

100g jumbo oats
1 small carrot, grated (about 40g)
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp nutmeg
1 Egg (can use flaxseed egg if vegan)
2 tbsp maple syrup
1 tsp vanilla extract
1 large ripe banana, mashed

Method 

Mix all ingredients in a bowl and mould into a dish lined with baking paper. Bake in the oven at 180 degree Celsius for approx 25 mins. Allow to cool and cut into squares.

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Apple cinnamon oat bars

Now this recipe is very similar to my strawberry oat bars as I used the recipe for them as a template for this one. However, my apple cinnamon oat bars are also inspired by the autumn season and taste absolutely delicious as the flavours I have use have worked perfectly together. Whether you keep them in the fridge as a snack, or grab one before you leave the house for a breakfast on the go… these little bars are perfect being that they contain complex carbs, healthy fats, fruit and protein which is provided from the oats. (and of course they are sweetened with a little bit of sugar)!

Ingredients

  • 1 cup of rolled oats
  • 3/4 cup of whole wheat flour (can use plain or self raising)
  • 1 teaspoon of cinnamon + an extra sprinkle
  • 1/3 cup of brown sugar + 1 teaspoon
  • 4 tablespoons of melted ghee butter
  • 4 tablespoons of water
  • 1 teaspoon of vanilla essence
  • 1 medium apple (cut into thin slices)

 

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Method

  • Pre-heat the oven to 180 degree celsius. Prepare a baking tray around 2- 3 inches deep and 10 inches by 8 inches (these are rough measurements). Place baking paper in the tray.
  • In a bowl, combine the oats, flour and 1/3 cup of brown sugar. Add the melted ghee, water, 1 teaspoon of cinnamon and vanilla essence, and mix until all ingredients is combined together.
  • Set aside 1/2 a cup of this mixture and use the rest to line the baking tray. You can use your hands to spread the crust evenly in the tray and then set aside.
  • Cut your apple into think slices and cover the top of the crust (as shown in the photo). Then sprinkle across 1 tablespoon of brown sugar and finish off with a dusting of cinnamon. Then spread the 1/2 cup of the crust mix that you set aside across the top of the apples.
  • Bake in the oven for 35-40 minutes. Once baked, it is important to let them cool properly as the bars will harden slightly whilst cooling.
  • You can then remove them from the tray, allow to cool further and then cut evenly into squares.
  • Note: these oat bars should be stored in the fridge (in a container or wrapped in cling film) and will last for around 5 days. You may also freeze these bars by cling filming them and storing in the freezer.

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Enjoy! SHK x

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Strawberry oat breakfast bars

Good afternoon! I have been working on a new breakfast recipe and I really think we have a winner here! So to cut a long story short we had A LOT of strawberries in the fridge to use up so naturally I start playing around with some recipes… I have found in the past that strawberries do not always work as well as other berries such as blueberries and raspberries in my bakes however these bars are a game changer! They’re perfectly sweet and made up of complex (slow releasing carbs) and packed with antioxidants. They are also a good source of protein as I mainly used oats for the crust. So really an all round perfect on-the-go breakfast if you’re rushing to get out of the house in the morning! They are also suitable for vegans.


Ingredients 

  • 1 cup of rolled oats (I use quaker oats)
  • 3/4 cup of whole wheat flour (can use plain or self raising)
  • 1 teaspoon of cinnamon
  • 1/3 cup of brown sugar + 1 teaspoon
  • 4 tablespoons of melted coconut oil
  • 4 tablespoons of water
  • 4 drops of vanilla spice holy lama OR 1 teaspoon of vanilla essence
  • 2 cups of strawberries (diced)
  • 1 tablespoon of fresh lemon juice

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Method

  • Pre-heat the oven to 180 degree celsius. Prepare a baking tray around 2- 3 inches deep and 10 inches by 8 inches (these are rough measurements). Place baking paper in the tray.
  • In a bowl, combine the oats, flour and brown sugar. Add the melted coconut oil, water, cinnamon and vanilla essence, and mix until all ingredients is combined together.
  • Set aside 1/2 a cup of this mixture and use the rest to line the baking tray. You can use your hands to spread the crust evenly in the tray and then set aside.
  • Use 1 cup of your diced strawberries to layer the crust. Then sprinkle the lemon juice across the top of the strawberries and sprinkle the 1 teaspoon of brown sugar. You can move the strawberries around with your fingers to ensure they’re covered with both the lemon juice and sugar. Then add the rest of the strawberries and spread the 1/2 cup of the crust mix that you set aside across the top of the strawberries.
  • Bake in the oven for 35-40 minutes. Once baked, it is important to let them cool properly as the bars will harden slightly whilst cooling.
  • You can then remove them from the tray, allow to cool further and then cut evenly into squares.
  • Note: thes strawberry oat bars should be stored in the fridge (in a container or wrapped in cling film) and will last for around 5 days. You may also freeze these strawberry oats bars by cling filming them and storing in the freezer.

 

Enjoy! SHK x

You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!

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