Carrot Cake Oatmeal Squares

Without a doubt, carrot cake is my all time favorite dessert.  Next up might be key lime pie.  Oddly enough, chocolate desserts usually aren’t on my radar.

I’ve tried numerous recipes to make a lighter, healthier carrot cake but just haven’t quite nailed it yet.  In the meantime, I still love the flavor combination, so when I saw this snack bar recipe over at Happy Healthy Mama, I knew I could tweak it just a bit to make it more like carrot cake.

Needless to say these have been a huge hit around here!!  There is so much nutrition packed into these little squares!!!  Fruits, vegetables, oats, healthy fats, and Omega 3 fatty acids all sweetened naturally for an awesome on-the-go snack or breakfast!!

The original recipe called for eggs as the binder.  Feel free to make them this way if you prefer or if it is what you have on hand.  I decided to experiment with swapping out the eggs for a chia “egg” which is a common substitute in vegan baking.  Since the kids have been eating eggs a lot for breakfast, I felt like this was a good place to reduce the egg and swap in something with a little more nutritional oomph.  Chia seeds are an excellent source of plant-based calcium, protein and Omega 3 fatty acids.  Since I haven’t made the original, I can’t compare the texture between the two, but we’ve been happy with them this way.

I have made chia gel or chia “eggs” two different ways now.  The ratio is 1 tablespoon of chia seeds to 3 tablespoons of water – this will yield the equivalent of 1 egg.  You can simply mix the whole chia seeds into a bowl of water or grind the seeds in a coffee grinder first and then mix with the water.

So lets make some oatmeal squares!!!  Gather all of your ingredients – I love this recipe because I almost always have these ingredients on hand!

To make a chia egg, add 2 T. of ground chia seeds to a small bowl with 6 T. water.  Mix with a fork and set aside while you prepare the rest of the ingredients.

Into a large bowl, add oats, shredded carrots, shredded apple, raisins, and spices.

Combine wet ingredients:  melted coconut oil, honey, and vanilla.  Add to bowl along with gelled chia “egg”.

Mix wet and dry ingredients and press into a greased 8 X 8 pan (I greased mine with a little coconut oil).

Bake at 350 degrees for 30 minutes.  Cool in pan before cutting into squares.  I have also found that I prefer to take these out of the pan to sit on a cooling rack for awhile.  This seems to help the bottom “dry out” a little.  I store them in a storage container in the fridge.  They don’t last long around here

Carrot Cake Oatmeal Squares

Inspired by Happy Healthy Mama

2 T. chia seeds, ground in coffee grinder (or sub 2 regular eggs)

2 Cups Old-Fashioned Oats

2 small-medium sized carrots, grated (or 1 large carrot)

1 apple, grated

Scant 1/2 cup raisins

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/3 Cup honey

1/3 Cup coconut oil, melted

1 tsp. pure vanilla extract

Extra coconut oil for pan

Directions

Preheat oven to 350 degrees and grease an 8 X 8 pan with coconut oil.  Grind 2 T. chia seeds in a clean coffee grinder.  Mix with 6 T. water in a small bowl and set aside to “gel”.

In a large bowl, combine oats, shredded carrots, shredded apples, raisins, and spices.

In a small bowl  or glass measuring cup, combine melted coconut oil, honey and vanilla extract.

Pour liquid ingredients and thickened chia “gel” into oat mixture and mix well.  Press down into an 8 X 8 pan and bake for 30 minutes.  Let cool in pan before slicing into squares.  Remove from pan to finish cooling on a rack.