Busy mornings often mean breakfast on-the-run. And that’s where our carrot cake porridge bars come in handy.
A gorgeous collection of banana, date, milk, maple syrup, vanilla, coconut, oats, carrot, cinnamon – this breakfast treat is made even more scrumptious thanks to the mandarin scented yoghurt swirl drizzled over each bar. Yum.
We usually bake these babies over the weekend when we have a little more time then wrap individual portions, pop them into a freezer safe container and stash them in the deep freeze for those manic midweek mornings.
Not only are the deeeeeeeeeelishhhh, but they take no time at all to defrost [I usually pop a couple in the fridge the night before] and we can enjoy them on-the-run because no matter how hard I try we’re always running late. Hehehehe.
To make your own carrot cake porridge bars simply…
Begin by preheating your oven to 160 degrees celsius and line a 20cm x 20cm tin with baking paper.
Set your little one up at the kitchen bench and ask them to peel each banana. Ask the to pop the bananas into the food processor. Together measure and add the milk, maple syrup, dates and vanilla to the banana and blitz for a minute.
Together measure and add the flour, baking powder, coconut, oats, cinnamon, mixed spice and carrot and blitz until combined.
Together scoop the mixture into prepared tray and flatten. Bake for 20-25 minutes or until golden.
Place onto a wire rack to cool completely.
Place chocolate into a microwave bowl, heat on high in 15 second intervals (stirring occasionally) until chocolate is melted. Add yoghurt and vanilla and stir to combine. If the mixture splits simply heat for 10-15 seconds and stir again.
Drizzle over cooled bars, top with mandarin zest (optional) and cut into 8 serves.
carrot cake porridge bars
- Total Time: 40 mins
- Yield: 8 bars 1x
Ingredients
- 1/3 (80ml) cup milk (of your choice)
- 1 tablespoon pure maple syrup
- 6 medjool dates, pit removed
- 2 bananas
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup (150 grams) plain wholemeal flour
- 1 teaspoon baking powder
- 1 cup (80 grams) desiccated coconut
- 1 cup (100 grams) rolled (traditional) oats
- 1 teaspoon cinnamon, ground
- 1 teaspoon mixed spice
- 2 carrots, grated
- white choc yoghurt topping;
- 50 grams white chocolate
- 1 tablespoon greek yogurt
- 1 teaspoon vanilla bean paste (or extract)
- mandarin zest (to serve)
Instructions
- Preheat oven to 160 degrees celsius and line a 20cm x 20cm tin with baking paper. Set aside. Place milk, maple syrup, dates, banana and vanilla into the bowl of a food processor and blitz for a minute. Add flour, baking powder, coconut, oats, cinnamon, mixed spice and carrot and blitz until combined. Pour mixture into prepared tray and flatten. Bake for 20-25 minutes or until golden. Place onto a wire rack to cool completely. Place chocolate into a microwave bowl, heat on high in 15 second intervals (stirring occasionally) until chocolate is melted. Add yoghurt and vanilla and stir to combine. If the mixture splits simply heat for 10-15 seconds and stir again. Drizzle over cooled bars, top with mandarin zest (optional) and cut into 8 serves.
- Prep Time: 15 mins
- Cook Time: 25 mins
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Would these work as muffins too? I dont have a 20×20 tin but they look great x
Yes lovely! They would look SUPER cute too! Just adjust the cooking time – I’d say 10-12 mins….X
I made this today and can I just say YUM!
I don’t own a food processor. I need to invest. Lack of storage puts me off. Which food processor do you own thanks. This recipe looks lovely.
Hi Martina! I totally get the storage thing! I bought the Kenwood Multipro (hubby bought it for me for Christmas first year we were married) and I love it! Comes with every attachment and has a super strong motor! I use it most days! I hope that helps! Such a big decision whether to invest in more kitchen gadgetry. Kayla X
Hi,
Please could you let me know how you store this? In the fridge or airtight container outside? How many days do these last if I wasn’t freezing them?
Loving all your recipes 🙂
Thanks
Amber
Hi Amber! I store them in an air tight container in the fridge (its so hot in brisbane atm) for 3-4 days. They are best stored in the fridge. But if you do have leftovers pop them in the deep freeze! Hope that helps and I’m so delighted to know you’re enjoying our recipes! Kayla X
Do these need to be kept in the fridge?
Yes either fridge or freezer. Kayla xx
Hi,
These look delicious! Looking at making these for my 9 month old daughter – if I left off the drizzle and omitted the maple syrup would they be suitable for her age? Are they chewy or soft?
Thanks for all the recipes!!
Deena
Hi Deena! Yes, if you omit the sugar and drizzle – the texture should be perfect for her age. They’re not too crunchy, slightly chewy – great for blw. Kayla x
My 3 kids all love this for morning tea. You know how amazing it is when they all eat & love the same healthy thing! It’s so good, that they prefer this to store bought muesli bars. It freezes well too so I’m thrilled!
Hi Lisa! I’m so thrilled to hear your 3 kids enjoyed the carrot cake porridge bars! YAY! Thanks so much for letting me know lovely. Kayla xo