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Carrot Cake Millet Breakfast Bars {Vegan, GF, Low Fodmap}

Carrot cake in the morning? Yes! My Carrot Cake Millet Breakfast Bars are vegan, gluten-free, low fodmap, 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.

So, let’s give millet a shot. Specifically in the form of Carrot Cake Millet Breakfast Bars!

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:

  • gluten-free
  • easy-to-digest
  • high in B vitamins
  • high in fiber & protein
  • one of the only grains that is alkalizing to the body

I’ve added a heap of shredded carrots to the carrot cake bars; we might as well feel virtuous for having eaten vegetables first thing in the morning, right? More carrots also equals more natural sweetness, so the total amount of added  sweetener can be kept low.

Millet takes quite a bit longer to cook than rolled oats, which makes it tricky, if not impossible, to prepare on any given weekday.

Make-ahead bars are the solution. And though the millet will have to first simmer before heading into the oven (you’ll cook it until it is plump and most of the water is absorbed), both the simmering and baking are unattended time, so you can whip these up in the evening or on the weekend while doing (or not doing!) other things.

A generous scoop of flaxseed meal holds the bars together while simultaneously adding to the rich, carrot cake-like texture of these bars. I added a scant amount of raisins (I coarsely chop them, for better distribution throughout the bars). If you are an avowed raisin hater, leave them out, sub another dried fruit, or add some nuts, seeds, or miniature chocolate chips in their place.

Once cooled, these bars will keep all week in the refrigerator, perfect for grab & go mornings! They are stellar straight up, but you can also gild the lily with additional toppings, such as a generous schmear of cream cheese (dairy-free or traditional).

Let us eat cake!

More Great Vegan & Gluten-Free Millet Recipes to Try:

  1. Flourless Apple Millet Muffins
  2. Vegan Millet Kale Quiches
  3. Millet Apricot Energy Bars (no-cook, 5 ingredients)
  4. Toasted Millet Banana Muffins
  5. Curried Millet with Raw Apple Relish
  6. Millet Pilaf with Dried Cranberries
Yield: 9 bars

Carrot Cake Millet Breakfast Bars {Vegan, GF, Low Fodmap}

carrot cake millet bars, cut into squares and placed on a wire rack

These make-ahead, on-the-go carrot cake millet breakfast bars are vegan, gluten-free, low fodmap,  and only 94 calories per big square.

Ingredients

  • 3 cups water
  • 1/2 cup uncooked millet
  • 1 cup nondairy milk (or dairy, as desired)
  • 1 and 1/2 cups semi-packed shredded peeled carrots (about 3 medium)
  • 1/3 cup flaxseed meal
  • 1/4 cup raisins, chopped
  • 1 and 1/2 tablespoons coconut sugar
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt

Instructions

  1. 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.
  2. While millet simmers, line a 9-inch baking pan with foil or parchment. Spray the sides (otherwise the bars will stick to paper/foil). Preheat oven to 375F.
  3. Remove saucepan from heat and stir in the remaining ingredients. Pour and spread into prepared pan.
  4. 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.
  5. Remove from pan and cut into 9 squares. Serve cooled, chilled, or rewarm in the microwave for 15 to 45 seconds, as desired.

Notes

Storage: Store the cooled bars in an airtight container in the refrigerator for up to 1 week or freezer for up to 6 months.

Nutrition Information

Serving Size

1 bar

Amount Per Serving Calories 94Total Fat 2.1gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 173mgCarbohydrates 17.6gFiber 2.4gSugar 7.4gProtein 2.4g

Did you make this recipe?

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Briana Johnson

Thursday 4th of March 2021

Do you use a 9x9 pan or 9x13?

Deb M

Friday 12th of February 2021

I made the bars for the first time and they turned out well. The house also smelled great! I doubled the chopped raisins because I wanted to make sure the recipe was sweet enough for me and it was. Next time I might increase the carrots slightly to the same 1 1/2 cups but firmly packed. I made my own pumpkin spice after searching the web for recipes. For one batch, I used 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp cloves. Thanks for the creative recipes!!

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