Carrot Cake Breakfast Bars
By Dani Taylor
1/2 cup rolled oats
1 scoop vanilla or chai protein powder
1/2 cup slivered almonds
1/2 cup walnut pieces
3/4 cup carrots, grated and patted dry with paper towels
3/4 cup pitted Medjool dates
1/2 cup toasted dried coconut chips (such as Dang)
1/4 cup dried pineapple pieces
2 teaspoons orange zest, finely grated
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350°F. Place the oats, almonds, and walnuts on a rimmed baking sheet and bake until lightly toasted, 10 minutes. Set aside and allow the mixture to cool.
Put the carrots, dates, coconut, pineapple, orange zest, cinnamon, vanilla, protein powder, and salt in a food processor and pulse until the mixture is well chopped and forms a ball, about 30 1-second pulses. Add the oats and nut mixture and process, stopping to scrape down the sides of the bowl once or twice, until the nuts are finely ground, 2 minutes.
Line a 5-by-9-inch loaf pan with plastic wrap. Press the carrot mixture into the pan evenly. Cover and refrigerate until the mixture is firm to the touch, about 2 hours. Cut into 8 bars and wrap individually in plastic wrap. Store the bars in the refrigerator for up to 2 weeks.
Makes 8 bars.
Nutrition per bar: 209 calories, 21g carbohydrates, 11g fat, 7g protein.