Carrot Cake Millet Breakfast Bars (Vegan, Gluten-Free, Oil-Free)

Carrot cake in the morning? Yes! My Carrot Cake Millet Breakfast Bars are vegan, gluten-free, oil-free, and only 94 calories per big square. Your morning grab & dash is going to be satisfying!

Try Millet for Breakfast in Place of Oats

I cannot live by oats alone. Despite being so handy and satisfying, sometimes the breakfast grains need some mixing up.

So, let’s give millet a shot. Specifically in the form ofCarrot Cake Millet Breakfast Bars!

They are, quite literally, handy. And most definitely dandy. They also happen to be straightforward to make, vegan, gluten-free, high-fiber, and frugal. If you are in the midst of a New-Year’s resolution reboot (you can do it!), you will also be happy to know that these have a measly 94 calories per big square.

Health Benefits of Millet

First, in case you do not have any in your pantry, you will need to acquire some millet. You will love it! It is especially-versatile (make it like pilaf, polenta, breakfast porridge, or toast it to use as a nut-substitute in baked goods), and relatively inexpensive, too.

It is also:

• gluten-free
• straightforward-to-digest
• high in B vitamins
• high in fiber & protein
• one of the only grains that is alkalizing to the body

Ingredients for Vegan Carrot Cake Millet Breakfast Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• uncooked millet
• nondairy milk (e.g., almond milk, oat milk)
• shredded peeled carrots
• flaxseed meal
• raisins
• coconut sugar
• pumpkin pie spice (or ground cinnamon)
• vanilla extract

The recipe also calls for water and (optional/adjustable) salt.

Step by Step Directions Millet Breakfast Bars

Note that the complete instructions are also in the recipe card below.

• 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.

Frequently Asked Questions (FAQ)

• Can I Omit the Flaxseed Meal?No. It is the flaxseed meal that holds the bars together.
• Is There an Alternative to the Flaxseed Meal?Yes. You can substitute 1/4 cup (52 g) of ground chia seeds for the flaxseed meal.
• Can I Make the Bars without Raisins?Yes. Omit them or sub with another variety of chopped dried fruit, such as dried cranberries, apricots or prunes. You can also substitute an equal amount of nuts, seeds, or miniature chocolate chips.

Storage of the Carrot Cake Millet Bars

Once cooled, these bars will keep, in an airtight container, for

• five daysin the refrigerator
• six monthsin the freezer.

Tips for Success

• Weigh the millet.For the most accurant results, weigh the millet (180 grmas).
• Chop the millet before cooking.Be sure to process the millet first, as directed. This breaks down the millet grains so that it cooks in a much less time than whole millet.
• Cook millet completely.Cook the millet until it is thick and soft, like porridge, before adding the other ingredients and baking.

The carrot cake bars are stellar straight up, but you can also gild the lily with additional toppings, such as a generous schmear of vegan cream cheese.

Let us eat cake!