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Carrot cake breakfast bars

Hand holding a slice of orange coloured oat slice flecked with raisins.
Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 40 mins Rest Time: 15 mins Total Time: 1 hr 10 mins
Cooking Temp 180  C
Servings 12
Best Season Suitable throughout the year
Description

These are basically the only way I'll manage breakfast in the mornings, just keep them in the fridge or freezer and pull a few out to come to room temp the night before.

Ingredients
  • 500 g carrot (finely grated)
  • 3 cups rolled oats
  • ¼ cup raisins
  • ¼ cup flax seeds
  • 2 eggs
  • ⅓ cup dark brown sugar (or light brown works)
  • 1 cup yoghurt
  • ½ cup milk
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
Instructions
  1. Grate your carrots then measure all ingredients into a large mixing bowl. Using a large spoon or spatula mix well until everything is evenly coated.
  2. Spread evenly into a large non-stick or baking paper-lined roasting pan and bake for 30-40 mins or until browning at the edges.

  3. Rest to cool completely then slice into 12 slices.

  4. Store in the fridge for up to a week or freezer for up to three months and bring back to room temp before serving. 

    You can eat them cold from the fridge but the flavour is not as nice.
Read it online: https://www.cammienoodle.com/recipe/carrot-cake-breakfast-bars/