Carrot & Pumpkin Breakfast Bars

My fall farm harvest inspired this recipe for healthy carrot & pumpkin breakfast bars. Shredded carrots and shredded coconut, along with homemade cassava flour, homegrown squash, and home grown raw macadamia nuts.

Because it’s October and I made these tandem with healthy winter squash cheesecake, I went for the pumpkin spice theme. And, to be honest, I started out trying to make muffins. But after I made the batter, I noticed my muffin pan was rusted. All the better because my muffins are usually more like dense hearty bars anyways.

I hope you enjoy this recipe and/or gather inspiration for your own creations. OF course, you can use fresh ingredients, or canned squash, skip the cassava flour and use another favorite flour.

Carrot and Pumpkin Breakfast Bars

katiestropicalkitchen

This recipe is inspired by my "fall" harvest on our Big Island farm. Tropical winter squash (curcubita moshata), garden carrots, fresh shredded coconuts, and freshly harvested raw macadamia nuts. I even used our homemade cassava flour.

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Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting time 1 hour hr

Course Breakfast, Dessert, Snack

Cuisine Tropical

Servings 15

Calories

Equipment

• Your choice of mixer below
• High speed blender
• Kitchen Aid standup mixer
• Immersion blender
• Hand mixer
• Large baking pan

Ingredients

  

1x2x3x

• 2 cups pumpkin or squash puree
• 2/3 cups coconut oil
• 4 medium eggs
• 3/4 cup maple syrup
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ cups quick oats
• 2 cups cassava flour
• 1/2 cup almond milk unsweetened
• 1 ½ cups shredded carrots
• 1 ½ cups shredded fresh coconut
• 1/2 cup chopped macadamia nuts optional
• 1 cup raisins optional

Instructions

 

Blend "wet ingredients"

• Using a blender, standup mixer, hand mixer or immersion blender mix squash, coconut oil, maple syrup, eggs, salt, spices, baking powders and baking soda until uniformly blended.

Fold in remaining ingredients

• Fold in oats and cassava flour
• Fold in carrots and shredded coconut
• Add optional nuts and raisen (chopped figs, dates, etc).

Bake in preheated oven

• Bake in preheated oven at 375° F in large baking pan for 35-40 minutes
• They are done when you smell them, the top starts to lightly brown. They will be a little soft inside. Cool on wire rack and refridgerate some, share some and vaccum seal some for later!

Keyword Cassava, coconut, macadamia nuts

Tried this recipe?Let us know how it was!