Healthy Carrot Cake Granola Bar Bites
Yields: 25 bites
This healthy snack tastes just like a cozy slice of spiced carrot cake! They’ll keep for at least one week if stored in an airtight container in the refrigerator.
  • 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!)
  1. Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: Regular crisp rice cereal may be substituted for the brown rice cereal.

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}
Recipe by Amy's Healthy Baking at