Ingredients

The following ingredients have 4 Servings
  • ¾ cup quick or instant oats ((or rolled oats ground up in the food processor or blender))
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil ((or butter))
  • ¼ cup creamy unsweetened almond butter
  • ¼ cup maple syrup
  • 1 egg ((optional))
  • ½ cup grated carrot
  • ½ cup blueberries ((cut in half if very large))

Instruction

  • Preheat the oven to 375 degrees F. Line an 8x8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.
  • Mix together all of the ingredients in a medium bowl except the blueberries. (Add the egg if using.) Stir in the blueberries gently.
  • Press into the prepared pan so the batter is even and pressed to the edges.
  • Bake for 24-26 minutes or until the edges are lightly golden brown and set.
  • Cool fully. (Really, please let it sit until it's cool to the touch! You can pop it into the fridge to speed this up if you'd like. It may crumble a bit if you slice when still warm.)
  • Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.