Carrot Cake Breakfast Bars
Rolled Oats: 225 g (about 2¼ cups)
Monkfruit Sweetener: 50 g (about ¼ cup)
Raisins: 100 g (about ⅔ cup)
Pecans (chopped): 100 g (about 1 cup)
Chia Seeds: 50 g (about ¼ cup)
Baking Powder: 2.5 g (½ teaspoon)
Ground Cinnamon: 5 g (about 1½ teaspoons)
Ground Nutmeg: 1 g (about ½ teaspoon)
Salt: 0.5 g (⅛ teaspoon)
Nut Milk (any variety): 425 ml (about 1¾ cups)
Almond Butter: 170 g (about ¾ cup)
Vanilla Extract: 10 g (about 2 teaspoons)
Shredded Carrots: 165 g (about 1½ cups)
Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper.
2. In a large bowl, mix together the rolled oats, monk fruit, chia seeds, baking powder, cinnamon, nutmeg, and salt.
3. Stir in the raisins and chopped pecans.
4. In another bowl, whisk together the nut milk, almond butter, and vanilla extract until smooth.
5. Add the wet mixture to the dry ingredients, mixing until just combined.
6. Gently fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared baking tray, spreading it evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Allow the bars to cool in the tray for about 10 minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, cut into bars of your desired size.