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Carrot cake oat bars recipe

Carrot cake oat bars recipe

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Transform your favourite cake into a healthy snack. Made with peanut butter and bananas, these carrot cake bars are a great on-the-go nibble. See method

  • Makes 16 bars
  • 10 mins to prepare and 50 mins to cook
  • 95 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 30g low fat plant-based spread
  • 1½ tbsp smooth peanut butter
  • 1½ tbsp Tesco granulated sweetener
  • 2 medium bananas, mashed
  • 75ml diluted sugar free apple or orange squash or 2tsps sugar free apple or orange squash diluted in 4tbsp water
  • 1 large carrot, peeled and finely grated
  • 200g rolled oats
  • ​1½ tsp ground cinnamon
  • 30g raisins
  • 30g mixed seeds

Each serving contains

  • Energy

    400kj
    95kcal     5%

  • Fat

    3g 5%

  • Saturates

    1g 3%

  • Sugars

    4g 5%

  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 12.7g Protein 2.6g Fibre 2.4g

Method

1. Preheat the oven to 180°c / gas 4. Lightly grease and line a 20cm x 20cm baking tin with parchment.

2. Put the spread, peanut butter and sweetener in a medium saucepan and melt over a low heat. Stir through the mashed banana and diluted squash.

3. Tip in the remaining ingredients and stir until well combined. Spread the mixture out into the tin, levelling out into an even layer with the back of a spoon. Bake for 40-45 Minutes, until golden. Leave to cool for 20 minutes, before cutting into squares.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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