They have carrots and blueberries, plus whole grains and protein. They’re so delicious…and are made without eggs or dairy for friends with allergies.
1
– Quick or instant oats – Whole wheat flour – Melted coconut oil or butter – Creamy unsweetened almond butter – Maple syrup – Grated carrot – Blueberries – Egg
2
Mix together all of the ingredients in a medium bowl except the blueberries. (Add the egg if using.) Stir in the blueberries gently.
3
Preheat the oven to 375 degrees F. Line an 8×8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.
4
Press into the prepared pan so the batter is even and pressed to the edges. Bake for 24-26 minutes in the preheated oven.
5
Once the edges are lightly golden brown and set, remove from the oven. Cool fully. (It may crumble a bit if you slice when still warm.)
6
Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.
Click the link below to see the full recipe, more tips and possible dietary replacements.