Think carrot cake… but snackable! These Carrot Cake Granola Bars are soft, chewy, and gently spiced with cinnamon, making them the perfect toddler snack or lunchbox item. With fresh grated carrots, they’re a fun and delicious way to add wholesome flavour to your child’s snack routine!
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Why You’ll Love These Kid-Friendly Carrot Cake Granola Bars
With fall here, I’ve been coming up with all the fun recipes that incorporate warm spices like cinnamon and nutmeg (like these oh-so-yummy Pumpkin Spice French Toast Muffins!). I also know many of us are headed out for those crisp autumn day adventures, and these bars are a perfect snack to bring on the go!
🥕 Tastes like carrot cake, but snack-friendly
🥕 Soft and chewy texture
🥕 Great for batch prepping and freezer friendly
🥕 Loved by kids and adults alike
And if you’re looking for other on-the-go snacks, try these Apricot & White Chocolate Energy Balls or check out my Snack List For Toddlers with over 25 easy and healthy snack ideas!
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Ingredients For These Kid-Friendly Granola Bars
- Large-flaked oats
- Unsweetened shredded coconut
- Hemp hearts
- Chia seeds
- Cinnamon
- Nutmeg
- Honey (note: no honey before 1 year of age).
- Peanut butter (or almond butter)
- Coconut oil
- Vanilla
- Carrot (finely grated)
- Raisins
See recipe card for quantities.
How To Make Carrot Cake Granola Bars
In a large bowl, add all of the dry ingredients and stir to combine.
In a small saucepan, add the honey, peanut butter, and coconut oil. Cook on medium heat until mixture bubbles. Remove from heat and let cool slightly. Then add the vanilla.
Add the wet mixture to the dry ingredients and stir well. Add the grated carrot and raisins. Stir well to combine.
Line an 8×8 baking pan with parchment paper. Scoop the granola bar mixture into the pan, pat down, and place in fridge.
Hint: Put a layer of parchment paper on top of the bars and press down with a glass jar or cup as firmly as you can. This helps hold the bars together and makes for less crumbly toddler messes.
Substitutions
- Nut-free – Swap in sunflower seed butter for a nut-free version (may need to increase honey by 1-2 tbsps as sunflower seed butter can be a bit bitter)
- Raisins – Swap in chopped dates
- Oats – I recommend large flaked oats as they soak up the moisture best
- Gluten-free – Check your oats to make sure they are certified gluten-free
Equipment
- Blender with tamper or food processor
- 8×8 pan
Storage
Once the bars have cooled completely, they can be cut into individual bars and stored in the fridge in an airtight container for up to 5 days, or the freezer up to a month. When ready to eat, defrost overnight in the fridge or for 20 minutes at room temperature.
And if you’re taking them on the go, wrap the bars individually in parchment for lunchboxes or park snacks.
Nutrition Tip from a Dietitian & Mama
These bars are a great source of lasting energy thanks to the combo of oats (fibre), nut/seed butter (healthy fats + protein), and carrots (fun colour!). Together, they help keep kids satisfied between meals and support steady energy for play and growth.
FAQ
Yes! Just swap the nut butter for sunflower seed butter. You may need to add a little more honey as sunflower seed butter can be a bit more bitter than peanut butter.
Definitely. Freeze them individually, then thaw in the fridge overnight or for 20-25 minutes at room temp. They make an easy grab-and-go snack for busy days.
Recipe
Carrot Cake Granola Bars (kid-friendly!)
Ingredients
Dry Ingredients
- 1¾ cups large flaked oats
- ⅓ cup unsweetened shredded coconut
- ¼ cup hemp hearts
- 2 tbsps chia seeds
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- ¼ cup honey or maple syrup (no honey for children under the age of 1)
- ⅓ cup peanut butter or almond butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
Mix-ins
- ½ cup carrot finely grated
- ½ cup raisins
Instructions
- In a large bowl, add all of the dry ingredients (up to honey) and stir to combine.
- In a small saucepan, add the honey and peanut butter. Cook on medium heat until mixture bubbles, stirring frequently. Remove from heat and let cool slightly. Then add the vanilla.
- Add the wet mixture to the dry ingredients and stir well. The mixture should get quite thick.
- Add the grated carrot and raisins. Stir well to combine.
- Line an 8×8 baking pan with parchment paper. Scoop the granola bar mixture into the pan.
- Pat the granola mixture down as much as you can! Adding a sheet of parchment paper on top can help prevent the mixture from sticking to your spatula or spoon. You can also press it down with your hands. The more it is pressed down the better they will stick together!
- Place in the fridge for at least 30 -60 minutes to allow bars to set. Then slice into bars.
- Store the bars in an airtight container and keep in the fridge for 5-7 days or in the freezer for a month.
Video
Nutrition
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Carrot cake has always been one of my favourite flavours, so I couldn’t resist turning it into a toddler-friendly snack. These Carrot Cake Granola Bars came out of my search for something quick, nourishing, and a little bit fun to tuck into my girls’ lunchboxes (or to snack on myself with a cup of coffee!). They’ve got the cozy spices of carrot cake, but in a soft, chewy bar that works for busy mornings, preschool snacks, or park days. I hope you love these as much as my family does!
– Ali
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