Carrot Cake Breakfast Granola Bars


Perfect for quick, grabby breakfasts! Make big batches, wrap the bars individually, and store them in the freezer. These yummy bars taste just like carrot cake. But virtuous.

2 cups old-fashioned oats
1/3 cup packed light brown sugar
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup flax meal
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup chopped walnuts
1/3 cup honey
1/2 cup oil
1 egg, lightly beaten
1 tsp. pure vanilla extract
1 cup shredded carrots
1/2 cup raisins

Preheat oven to 350 F. Lay a sheet of aluminum foil inside a 9 x 13-inch glass baking dish and mold it to fit the dish. Spray foil with nonstick cooking spray.

In a large bowl, combine oats, brown sugar, wheat flour, white flour, flax meal, salt, spices, and walnuts. In a medium mixing bowl, combine honey, oil, egg, extract, carrots, and raisins. Stir carrot mixture into dry ingredients; mix until thoroughly combined and all dry ingredients are evenly moistened.

Spoon mixture into foil-lined baking dish and press into an even layer with a spatula or an oiled hand. Place pan in a 350 F oven for 25 to 30 minutes, or until edges begin to brown. Set pan on rack and let cool completely. When cool, carefully lift foil out and transfer to cutting board. Use a large, sharp knife to cut into bars.

If desired, wrap individually in plastic wrap and store in a tightly sealed container in the freezer. Thaw at room temperature for 15 minutes.