Carrot cake in the morning? Yes! My Carrot Cake Millet Breakfast Bars are vegan, gluten-free, oil-free, and only 94 calories per big square. Your morning grab & dash is going to be delicious!
Try Millet for Breakfast in Place of Oats
I cannot live by oats alone. Despite being so handy and delicious, sometimes the breakfast grains need some mixing up.
They are, quite literally, handy. And most definitely dandy. They also happen to be easy to make, vegan, gluten-free, high-fiber, and frugal. If you are in the midst of a New-Year’s resolution reboot (you can do it!), you will also be happy to know that these have a measly 94 calories per big square.
Health Benefits of Millet
First, in case you do not have any in your pantry, you will need to acquire some millet. You will love it! It is super-versatile (make it like pilaf, polenta, breakfast porridge, or toast it to use as a nut-substitute in baked goods), and relatively inexpensive, too.
It is also:
- high in B vitamins
- high in fiber & protein
- one of the only grains that is alkalizing to the body
Ingredients for Vegan Carrot Cake Millet Breakfast Bars
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- uncooked millet
- nondairy milk (e.g., almond milk, oat milk)
- shredded peeled carrots
- flaxseed meal
- coconut sugar
- pumpkin pie spice (or ground cinnamon)
- vanilla extract
The recipe also calls for water and (optional/adjustable) salt.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- In a medium saucepan, bring the water to a boil. Add the millet; reduce heat to low, and simmer, uncovered, for 45 to 50 minutes or until the millet is plumped up and almost all of the water is absorbed.
- While millet simmers, line a 9-inch (22.5 cm) square baking pan with foil or parchment. Spray the sides (otherwise the bars will stick to paper/foil).
- Preheat oven to 375F (190 C).
- To the saucepan of cooked millet, stir in the remaining ingredients.
- Pour and spread into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes until golden brown and firm at the center.
- Transfer to a cooling rack and cool completely.Remove from pan and cut into 9 squares. Serve cooled, chilled, or rewarm in the microwave for 15 to 45 seconds, as desired.
Can I Make the Bars without Flaxseed Meal?
No. It is the flaxseed meal that holds the bars together.
Is There an Alternative to the Flaxseed Meal?
Can I Make the Bars without Raisins?
Yes! If you are an avowed raisin hater, leave them out, or sub with another variety of chopped dried fruit, such as dried cranberries, apricots or prunes. You can also substitute an equal amount of nuts, seeds, or miniature chocolate chips.
How Long Will the Bars Keep?
Once cooled, these bars will keep, in an airtight container, for five days in the refrigerator. Alternatively, store in the freezer for up to 3 months.
My Bars Did not Set Up. Why?
The most likely reason is that the millet was not cooked enough. There should only be a very small amount of liquid left in the saucepan and the millet should be plumped and tender. If the millet is plumped up and tender, but there is still water in the pan, drain off the excess water before proceeding.
The carrot cake bars are stellar straight up, but you can also gild the lily with additional toppings, such as a generous schmear of vegan cream cheese.
Let us eat cake!
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