Kid-Approved Recipe: Carrot Breakfast Bars

Eating a healthy and satisfying breakfast is a challenge for working parents. Between shuttling the kiddos to school and getting to work on time, sitting down for breakfast often feels overwhelming.

The idea of just grabbing a quick granola bar is tempting, but they can be high in sugar and processed ingredients.


Wanting to create something healthy, but still have it resemble a treat, I recently started making these oatmeal-carrot breakfast bars. (Since they require time to chill in the fridge, you might want to make them the night before.) It didn’t take long for them to become a hit with the littles and the grown-ups in our house — and we’ve been taking them with us when on the go.

Made with old-fashioned rolled oats, shredded carrots, cinnamon and honey, they’re hearty, comforting and taste like a cookie. There’s no sugar added, but this treat does include honey, which is not suitable for children under the age of 1. I’m already thinking of new ways to jazz them up with other veggies such as zucchini or pumpkin as we move into fall. Hope they make your mornings a bit sweeter.

Carrot Breakfast Bars

Makes 9 pieces


1 cup old-fashioned rolled oats


¾ cup flour (you can substitute with gluten-free flour)

1 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

¼ teaspoon salt

2 tablespoons butter, melted

1 large egg white

¼ cup of honey

1 teaspoon vanilla extract

5 tablespoons coconut milk or almond milk

1 medium carrot, peeled and grated

1/3 cup golden raisins or dried cranberries


1. Preheat oven to 350˚ F. Line baking pan with foil or a silicone baking mat.

2. Whisk the oats, flour, baking powder, cinnamon and salt in a medium-sized bowl.

3. In a separate bowl, whisk together the melted butter, egg white, honey and vanilla. Stir in milk. Then add the flour mixture. Fold in carrots and golden raisins.

4. Refrigerate for at least 30 minutes.

5. Take out of the fridge and use an ice cream scoop to form nine equal-size pieces, but then use your hands to shape them into squares or triangles.

6. Bake for about 15 minutes until golden brown on top and then cool before serving.

Judith Rich
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