Go Back
Print
Close up of granola bars

Carrot Coconut Granola Bars (gluten-free, dairy-free, vegan option)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 granola bars
Calories 158 kcal

Ingredients

  • 3/4 cup rolled oats (certified gluten-free)
  • 1/2 cup oat flour (certified gluten-free)
  • 1/2 cup walnuts, finely chopped
  • 2 tbsp flax seed, ground (optional)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey (or maple syrup, if vegan)
  • 1/4 cup applesauce (sweetened or unsweetened)
  • 1 tsp vanilla
  • 1 egg (or flax egg, if vegan)
  • 3/4 cup shredded carrot (about 3 large carrots)
  • 1/2 cup shredded coconut

Instructions

  1. To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper, with two sides sticking out for easy removal.

  2. To a large mixing bowl, add your dry ingredients and stir them together (oats, oat flour, walnuts, flax seed, cinnamon, nutmeg and salt).

  3. To a small mixing bowl, add your coconut oil, applesauce and honey and whisk them together. Next add your vanilla and egg and whisk them in until all your wet ingredients are well combined.

  4. Pour your wet ingredients into your dry ingredients and stir them together. Lastly, fold your carrots and coconut in, till everything is well incorporated.

  5. Spread across the bottom of your pan, in one even, thin layer. Bake in the oven for 25-30 minutes, or till the edges are gaining some color and the bars feel solid and baked through when you gently push on them.

  6. Let cool entirely, then remove from your pan and place onto a cutting board. Cut them out into bars or squares, and however many you prefer. I recommend 12 granola bars.

  7. Devour!

Recipe Notes

In an airtight container in the fridge these bars will last about a week. Alternatively, you can put each of them in a ziploc bag into the freezer and they will last about a month then.