I cannot tell you how pleased I am with these Carrot Oat Bars. The boys (husband included) loved them and we scoffed the lot within 36 hours. I barely had time to take pictures before they were gone.
My boys love the Soft Oaty Bars by Organix, but at £3.50 for 6, they are a little bit too expensive to buy with any regularity. So on Saturday I set out to make my own, armed with only a vague idea of what I should be putting into my home-made Oat Bars.
The recipe worked perfectly on the first try and cost me less than £2 for 18 Carrot Oat Bars. Bargain, I say!
I have deliberately omitted adding any sugar (apart from the golden syrup), because I wanted these Carrot Oat Bars to be toddler-tummy-friendly.
Although they are sweet, they are not nearly as sweet as some of us might like them, so I topped them with some melted Candy Melts. And it was perfect! The Candy Melts add just enough extra sweetness to turn these toddler treats into grown-up delights.
So here, for your baking pleasure, is the Carrot Oat Bar Recipe.
Carrot and Oat Bars
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yields: 18 bars
A delicious, healthy snack that is part cake, part cookie, these Carrot Oat Bars are perfect for weaning toddlers and peckish adults alike. They contain very little sugar and a lot of fibre. And don’t forget the sneaky carrots!
- 3 cups Oats
- 1 cup Wheat germ
- 1/2 cup Plain flour
- 1 tsp Baking soda
- 1/2 tsp Cinnamon (you can use mixed spice (UK) or pumpkin pie spice (US) instead)
- 1/4 tsp Salt
- 1 cup Finely grated carrots, packed (about 3 medium carrots)
- 1/2 cup Butter
- 1/3 cup Golden Syrup
- 2 tbsp Milk
- 1 Large egg, lightly beaten
- 1/4 cup Candy Melts
- 1/2 tsp Coconut Oil
- Pre-heat your oven to 180 °C (350 °F) and line a 10″ square cake tin or brownie pan with wax paper or grease-proof paper (see Note below).
- Mix all the dry ingredients and the grated carrots in a large mixing bowl.
- Melt the butter and golden syrup over a low heat and then pour it over the dry ingredients. Mix well. At this point you will have a very crumbly, dry mixture.
- Add the lightly beaten egg and the milk and mix thoroughly.
- Press the resulting dough into your cake tin, making sure to press it all the way into the corners. You want the dough to be about 3/4″ thick (just under 2 cm).
- Bake at 180 °C (350 °F) for 10 – 12 minutes, or until just set and lightly browned. This will give the bars an awesome texture that is halfway between carrot cake and oats cookies.
- Set aside to cool for 5 minutes and then cut into 18 bars using a non-serrated knife. To do this, make a cut down the middle, then cut each half into 3. You should now have 6 columns. Turn everything 90 degrees and cut each column into 3, giving you 18 bars.
- Allow to cool completely before serving or storing. Store whatever you don’t eat in an air-tight container.
- Place the Candy Melts in a small microwavable container and heat them in the microwave for 30 seconds at a time, until they are completely melted. Now stir in the coconut oil. This will make the melted Candy Melts slightly more runny, making it easier to drizzle/spread.
- Drizzle or spread the melted Candy Melts over the bars in a rather haphazard fashion.
If you do not have a 10″ square cake tin or brownie pan, use a bigger container and fold the wax paper up on one side to make a “dam”.
Stored in an air-tight container, these carrot oat bars will last for two weeks, although I doubt that they will be around for that long.
Don’t be fooled by the humble appearance of these Carrot Oat Bars. They are delicious. I just know they are going to become a family favourite.
Have you got a favourite Oat Bar recipe? Or is it one of those things you have never thought of making?