I just needed to say “Hi” I didn’t mean to drop off the face of the internet. Between end of school activities, soccer, family celebrations, try-outs and just busy summer stuff, I’m tired. I feel the mental drain. I have been decompressing with embarrassingly trashy pulp fiction lately… anything that makes me think is just too hard right now. I haven’t been cooking. It’s been grab and go food for weeks. School lunches – nope, I’m officially out of ideas. Somehow longer summer days does not equate with more time in the kitchen or browsing cookbooks. I’m okay with this, even though the blog suffers a bit. Sure, I could have planned better. I believe we all need to recharge and take a break. It’s all good. So, HI. I’m still alive. It’s true. I do have a recipe for you. Carrot Cake Breakfast bars. I know! My kids were pretty excited about having carrot cake for breakfast. A simple little breakfast bar that will make a few mornings easier. Not too sweet but sweet enough for first thing in the morning. Make ahead and grab and go. Recipe inspired by this recipe at LeanGreenBean blog. These babies are essentially fat-free. They will dry out fairly quickly, so do yourself a favour and wrap up whatever is leftover and stash them in the freezer. Makes 8 generous sized bars or 16 snack sized.
- ¾ cup almond milk
- ½ cup peanut butter
- 1 tsp vanilla
- ¼ cup mashed banana (about 1/2 of a large banana)
- ¼ c honey
- 1 cup grated carrot (about 2 large)
- 1 egg
- 1½ cup rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Preheat oven to 350
- Line an 8X8 baking pan with parchment paper and set aside.
- In a bowl, combine the first 7 ingredients and mix well.
- Add remaining ingredients and stir until just combined.
- Spoon into the prepared baking pan and bake for 30-35 minutes, or until toothpick inserted into center of bars comes out clean.
- Once completely cook, cut into squares and wrap individually in plastic wrap and store in the freezer for quick take-along snacks.