During the winter quarter of my freshman year of college, I ended up with classes from 7:30 to 10:30 am on two mornings each week… With a 7 to 10 pm chemistry lab preceding one of those days. Even as a morning person, that arrangement was rough!
However, my next door neighbor had the same brutal schedule, so at 7:10 am, we walked down the stairs of our second-floor dorm rooms, unlocked our bikes, and rode to campus through the thick, gloomy fog. After scribbling down chemistry notes for an hour and a half, I waved good-bye as he pedaled off to his biology class while I headed to a humanities lecture.
Once that professor finished his slide presentation and sent us off with a new chapter to read, I hopped back on my bike to get to the gym. Despite arriving mid-morning, very few students showed up at that hour, and I loved that quiet atmosphere.
Before picking out my favorite elliptical trainer, one of the few cardio machines located in the annex overlooking the baseball field (no surprises with that view!), I changed into workout clothes and ate a quick snack. Because I finished breakfast nearly four hours before, I needed that little energy boost! I usually opted for a small granola bar—easily portable and a sweet reward for making it through those early morning classes!
Since I still lived in the dorms without access to my own kitchen, I always went with store-bought granola bars… But I definitely would’ve preferred a few of these Healthy Carrot Cake Granola Bar Bites instead! With the same cozy flavors as the iconic dessert, yet no butter, refined flour or sugar, they’re much better than the sugar-laden store-bought ones—and only 31 calories!
To make these healthy granola bar bites, you’ll start with a combination of oats and brown rice cereal. I know—brown rice cereal sounds like a strange ingredient! But it brings a hint of a crisp, crunchy texture when paired with the chewy oats… For way less calories compared to lots of oil! I use brown rice cereal in just about all of my granola and granola bar recipes, as well as some cheesecake crusts!
With just 1 teaspoon of coconut oil, you’ll use egg whites and Greek yogurt to help bind together the granola bars. That simple trick cuts out lots of calories—and it gives your granola bar bites a protein boost, too!
You’ll sweeten them with pure maple syrup instead of refined sugar. Be sure to use the good kind! Skip the pancake and sugar-free syrups because those contain corn syrup or artificial ingredients, which we’re avoiding in this healthy recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve also bought it online here!)
For those irresistible carrot cake flavors, you’ll mix in cinnamon, a hint of nutmeg, and freshly grated carrots. Do not substitute store-bought pre-shredded carrots! Those are thicker and drier, and they won’t soften while baking. I promise it’s worth the few extra minutes of grating your own!
I just might turn into a bunny rabbit with how many of these I want to eat! 🐰 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 😊) I’d love to see your granola bar bites and feature them in my Sunday Spotlight series!
| Healthy Carrot Cake Granola Bar Bites | | Print |
- 1 ½ cups (45g) crisp brown rice cereal
- 1 cup (100g) old-fashioned oats (measured like this and gluten-free if necessary)
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp coconut oil or unsalted butter, melted
- 2 large egg whites, room temperature
- ¼ cup (60g) plain nonfat Greek yogurt
- 3 tbsp (30mL) pure maple syrup
- ½ tsp salt
- 1 cup (90g) freshly grated carrot (about 1 medium, peeled first!)
- Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, combine the rice cereal, oats, cinnamon, and nutmeg. In a separate bowl, whisk together the coconut oil and egg whites. Add in the Greek yogurt, maple syrup, and salt, mixing until thoroughly combined. Stir in the cereal mixture. Gently fold in the carrot.
- Gently press the mixture into the prepared pan. Bake at 300°F for 16-20 minutes or until light golden and the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.
Instant oats (gluten-free if necessary) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.
Honey or agave may be substituted for the pure maple syrup.
Do not substitute store-bought pre-shredded carrots! They’re thicker, drier, and will not soften while baking. (Their flavor is inferior as well!)
{gluten-free, clean eating, low fat, low calorie}
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You may also like Amy’s other recipes…
♥ Carrot Cake Protein Muffins
♥ Carrot Cake Granola
♥ Carrot Cake Mini Muffins
♥ Carrot Cake Pancakes
♥ Carrot Cake Bran Muffins
♥ Carrot Cake Oatmeal Breakfast Cookies
♥ Single-Serving Carrot Cake Mug Cake
♥ Apple Pie Granola Bar Bites
♥ Banana Nut Granola Bar Bites
♥ Chocolate Chip Granola Bar Bites
Hi! Are your squares crunchy?
I just made them, but used a banana instead of maple syrup (I don’t use sweeteners) and mmm… I guess the banana made them really chewy (as in not crunchy at all).
I was wondering if adding applesauce (instead of that maple syrup) would be better or just the same as adding the banana. You’re the baking expert, what do you think? I’d like to add sweetness, but I also want them to be crunchy (more egg whites?! Beat the egg whites till soft peaks?!).
Thanks a lot! 🙂
I really appreciate your interest in my recipe Lynn! These granola bar bites are supposed to be soft and chewy, not crunchy. Applesauce and mashed banana should result in the same texture — just a slightly different fruity flavor! 😉 If you want to make your current, already baked batch of granola bar bites crunchy, then lay them on a baking sheet lined with a silicone baking mat or parchment paper. Pop that in at 300°F oven for 5-10 minutes or until they’re at the crunchy texture you prefer! 🙂
Thanks a lot for the tip, Amy! 🙂
My pleasure Lynn! 🙂