Carrot Cake Millet Breakfast Bars

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

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4.89 from 36 votes

Carrot Cake Millet Breakfast Bars

These make-ahead, on-the-go carrot cake millet breakfast bars are vegan, gluten-free, and oil-free.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: breakfasters without oats, dairy-free, egg-free, gluten-free, gluten-free snack bars, millet, millet bars, oil-free vegan gluten-free breakfast bars, vegan, vegan carrot cake snack bars, wfpb, wfpb bars, wfpb breakfast, wfpbno, wfpbno bars, wfpbno breakfast recipe, whole millet bars

Servings: bars

Author: Camilla

Equipment

1 9-inch (22.5 cm) square baking pan

Ingredients

1 cup uncooked millet
1 cup nondairy milk e.g., almond milk, oat milk
2 cups water
1 1/2 cups shredded peeled carrots (lightly packed, about 3 medium carrots)
1/2 cup flaxseed meal see notes for options
1/4 cup raisins chopped (options in notes)
1 1/2 tablespoons coconut sugar
2 teaspoons pumpkin pie spice or cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt

US Customary - Metric

Instructions

Pulse the millet in a food processor or blender until the mixture resembles a course meal. Place in a pan with the nondairy milk and water. Bring to a boil, reduce to a simmer, and cook for about 17 to 20 minutes, whisking frequently. The millet should be soft and thick.
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 35 to 40 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.

Notes

Storage: Store the cooled bars in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.

Flaxseed Meal Alternative: You can substitute 1/4 cup (52 g) of ground chia seeds for the flaxseed meal.

Raisin Alternative: Substitute with another variety of chopped dried fruit, such as dried cranberries, apricots or prunes. Or substitute an equal amount of nuts, seeds, or miniature chocolate chips.

Coconut Sugar Alternatives: Substitute an equal amount of brown sugar or maple syrup.

Nutrition