Recipes
Pumpkin Carrot Breakfast Bars
Cooking Times
Ready in: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 4 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 ⅓ milk (any type)
- 1 cup pumpkin puree
- ¼ cup coconut or brown sugar
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup Shredded Carrots
- ½ cup slivered almonds or walnuts
Directions
1. Preheat oven to 375 F and line a 9 x 12-inch pan with parchment paper
2. In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt.
3. In another large bowl, combine the milk, pumpkin, sugar, maple syrup, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Fold in the carrots and almonds.
6. Transfer the mixture to the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Let cool for 30 minutes before cutting.
8. Cut into 16 square bars. Store in the fridge for up to 1 week.
Tips for Storing Carrots
Containers
Store carrots in a resealable plastic bag or other airtight container.
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.