Carrot Cake Breakfast Bars [Vegan, No Bake & Refined Sugar Free]

Carrot Cake Breakfast Bars [Vegan, No Bake & Refined Sugar Free]
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Savvy Maria

Savvy Maria

A teacher living in Cyprus trying to spread the vegan message and make the world a better place for human and non-human animals. Nutrition enthusiast, vegan foodie, panda obsessed & crazy dog lover
Savvy Maria

Healthy & Tasty

Conventional, store-bought breakfast bars tend to have numerous refined ingredients such as flour and sugar. These carrot cake breakfast bars are the best alternative. Homemade, with 100% natural ingredients, packed with fiber, healthy fats, vitamins and minerals.

When cooking at home, try to avoid sweeteners. Instead, use ingredients that add a naturally sweet taste to your recipe such as apples or dates. Our carrot cake breakfast bars do exactly that. They are the perfect ‘compromise’ between a carrot cake and a conventional breakfast bar.

This concoction of ingredients will create a taste explosion in your mouth as well as keep your belly full until your next meal!


veggie savvy carrot cake breakfast bars


Carrot Cake Breakfast Bars [Vegan, No Bake & Refined Sugar Free]

Our recipe is vegan, as always, gluten free, refined sugar free, super easy to make, no bake and uses only a few natural ingredients. The only equipment you need is a baking tray, a high speed blender or food processor, a food grater, a bowl for mixing and some parchment paper. You don’t even need a spoon! Just get dirty and use your hands! I cannot sell this recipe enough so let’s jump to the ingredients and I’ll let you be the judge!

READ ALSO:  Asian-Style Cauliflower Vegan Recipe


veggie savvy carrot cake breakfast bars


Ingredients (6 Servings):

  • 2 cups rolled oats
  • 1 cup grated carrots
  • 1/2 cup walnuts (alternatively you can use pecans or almonds)
  • 1 tablespoon cinnamon
  • 1 cup smooth almond butter
  • 1/2 cup raisins or dates
  • 1/2 cup grated apples



  • Wash & grate carrots and apples
  • Place walnuts and raisins/dates in a blender/food processor with a touch of water and pulse for a few seconds to create a nice chunky consistency. The water will also help bind the rest of your ingredients together without the need for any vegetable oils.
  • Mix all of the ingredients in a bowl. You can use a spoon but don’t be afraid to get dirty. Use your hands.
  • Place some parchment paper on a square-shaped baking tray and pour in your mixture. Even the surface out using a the bottom of a glass.
  • Cover with some more parchment paper and put in freezer for 1 1/2 hours.
  • Remove and cut into pieces. You can then put back in freezer for later consumption.
  • Have them as a healthy snack or breakfast!


veggie savvy carrot cake breakfast bars



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If you need help transitioning to a plant-based diet, head over to my Services Page where I offer a 7-Day Personalized Vegan Meal Plan to set you off on the right path. The meal plans are tailored around whole plant foods, include Dr. Michael Greger’s daily dozen, nutritional information and adjusted cooking difficulty.

Use the Contact Page if you want a 1-day free sample meal plan.

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READ ALSO:  Vegan Scrambled 'Eggs' In Under 20'

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Sara Dill
Sara Dill

I can’t have oats. Do you think I could substitute the oats for quinoa?