Carrot cake oat bars recipe
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
- Dairy-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 400kJ 95.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.7gProtein 2.6gFibre 2.4g
Method
- Preheat the oven to 180°c / gas 4. Lightly grease and line a 20cm x 20cm baking tin with parchment.
- 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.
- 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.
- See more Diabetes recipes
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.
