homemade apple and carrot oat bars
Published: December 2023
A simple + nutritious 5-ingredient bar for littles!
My homemade apple oat bars are made up of 5 simple ingredients (!!!) and are one of my most favorite recipes I’ve made for my toddler (and my whole fam)! They’re also egg-free, nut-free, and dairy-free, so they’re super allergy-friendly and are perfect for snacks and school lunchboxes! Similar to my Banana Carrot Bars, this is a nutritious homemade oat bar with just a handful of ingredients and it all comes together in a food processor.
I use this food processor from KitchenAid for this recipe! It’s small, so I make the oat bar batter in two batches before pouring into the baking dish. These are the glass baking dishes that I use so often in my kitchen and work well for this recipe. I just line it with parchment paper and press the batter down evenly before baking.
A key step in this recipe: after baking, let the bars cool for 20-30 minutes at room temperature before cutting. You’ll be able to easily cut these into bar shapes after they’ve cooled (if you try to cut when they’re warm, they may not stay together as well).
Check out my instagram reel on this recipe for a quick visual on how to make these!
INGREDIENTS
Rolled/old fashioned oats: old fashioned or rolled oats work best in this recipe (oat flour will not work as the texture is too fine).
Medium apples, chopped: any apples will work in this recipe, but I think honeycrisp apples work best! They're super juicy and flavorful.
Raisins: I use regular black raisins in this recipe but golden raisins would work here as well. For both, the texture will be very fine once pureed in the food processor.
Shredded carrot: I don't squeeze the carrot juices out after I shred the carrots in this recipe. It adds extra moisture to the granola bar mixture and is best with juices.
Maple syrup to sweeten (optional): Maple syrup is totally optional here, but will add a little extra sweetness to the recipe. Try the mixture after blending everything together and if you feel it needs a little sweetness, start with about 1/2 tbsp and pulse 2-3 more times.
Superseed boosters like milled chia seeds (optional): The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, or chia seeds add some extra nutrition and can easily be sprinkled in (I’d do about 1/2 tbsp). Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.
This is what the dish should look like before you put it in the oven. Lined with parchment paper and batter spread evenly.
DIRECTIONS
Preheat oven to 350F.
Add all ingredients to a food processor and puree until texture is smooth (you may need to make two separate batches in the food processor depending on the size you have).
Line an 8x8 oven-safe baking dish with parchment paper and and press the mixture into the lined 8x8 pan with a spatula to flatten the top so it's spread evenly.
Bake for 20-25 minutes.
Let completely cool (key step!). Then, cut into small rectangles for granola bar shapes and serve immediately or store.
PRODUCTS USED IN THIS RECIPE
Food processor: I use this KitchenAid one in SO many recipes. It’s small (great for storage) but holds a lot and purees/chops so well. Can’t recommend this one enough!
Glass baking dish: this is the 8x8 oven-safe dish I use here! It’s nice because it has a lid that you can use for storage in the fridge!
Magnetic measuring spoons: one of my favorite kitchen tools that stack together so nicely in a drawer! Use them for the cinnamon and vanilla extract here.
Measuring cups: I used these here in measuring the oats, carrots, and raisins.
Reusable freezer bags: I like sealing in these to freeze! Takes up minimal space and I can re-use them.
Glass Food Storage Containers Set with Leakproof Lids: These are one of my absolute favorite kitchen items for food storage and store these bars wonderfully. Lots of sizes and they seal so well.
NOTES
Store in fridge for up to 7 days in sealed container; freeze in air-tight container for up to 2 months. These will also last at room temperature in a sealed container for up to 3 days.
The key step in this recipe is to let the bars fully cool at room temperature before cutting. If you cut these while they're warm, they may not hold together as well when you cut.
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