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

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

  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 90
  • Total Time: 1 hour 35 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free


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


  • 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


  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: Snack
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 bar
  • 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

Keywords: millet, millet bars, whole millet bars, gluten-free snack bars, vegan carrot cake snack bars, egg-free, dairy-free, vegan, gluten-free

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