Carrot Cake Millet Breakfast Bars {V + GF}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 35 mins
  • Yield: 9 1x


These make-ahead, on-the-go breakfast bars are vegan, gluten-free, and only 94 calories per big square. Better yet, they taste like carrot cake!



  • 23/4 cups water
  • 1/2 cup uncooked millet
  • 11/2 cups nondairy milk (or dairy, as desired)
  • 11/2 cups semi-packed shredded peeled carrots (about 3 medium)
  • 1/3 cup flaxseed meal
  • 1/4 cup raisins, chopped
  • 11/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  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.


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

  • Category: Breakfast, Snack


  • Serving Size: 1 square
  • Calories: 94
  • Sugar: 7.4 g
  • Sodium: 173 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 17.6 g
  • Fiber: 2.4 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg
Do NOT follow this link or you will be banned from the site!