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Carrot Cake Muesli Bars

Servings 15 squares

Ingredients

  • 3/4 cup mashed banana (or 2 eggs)
  • 3/4 cup coconut oil/butter/ ghee
  • 1/2 cup tahini (or other nut butter)
  • 1/4 cup honey/ maple syrup/ rice malt syrup
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup oats
  • 1 cup grated carrot
  • 1/2 tsp cinnamon
  • 1/2 cup hemp seeds
  • 2 cups puffed brown rice
  • 1/4 cup cranberries (optional)

Instructions

  1. Preheat your oven to 170C. Line a baking tray with baking paper. 

  2. Melt together the honey, vanilla, tahini & coconut oil. Once that has all melted, add in the mashed banana & stir well then set aside.

  3. In a large bowl add all the remaining ingredients and mix well to combine. Pour over the wet mixture and mix well until completely combined. 

  4. Pour into your baking paper lined tray and bake for 50-60 mins until golden on top. Remove from the oven and allow to cool on a baking rack. 

  5. Once it has cooled to room temperature, transfer to the fridge to set for at least 4 hours before slicing. If you try and slice it straight away it will crumble all over the place. Don't say I didn't warn you. Once it's sliced you can store in the fridge for up to a week or in the freezer for up to 3 months.