Carrot Cake Granola Bars |

Carrot Cake Granola Bars

Vegan, gluten, and sugar free carrot cake granola bars made with sunflower seeds (no nuts!) and sweetened with dates. There's plenty of classic carrot cake flavour here with shredded coconut and spices, but these can be eaten any time of day.

Course Snack
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 bars


  • 220 grams / 2 cups rolled oats divided
  • 110 grams / 3/4 cup sunflower seeds divided
  • 50 grams / 1/2 cup shredded coconut
  • 60 grams / 1/4 cup raisins
  • 50 grams / 1/4 cup chia
  • 40 grams / 1/4 cup pepitas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 120 grams / 1/2 cup soft dates packed
  • 60 ml / 1/4 cup oil*
  • 60 ml / 1/4 cup nondairy milk
  • 3 tablespoons tahini or nut butter
  • 2 tablespoons maple syrup optional, see note**
  • 1 medium carrot grated (70 grams or 1/2 cup)


  1. Preheat the oven to 180C / 350F and grease or line two 20cm / 8 inch square baking tins.
  2. Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high, until a coarse flour forms. Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, coconut, raisins, chia, pepitas, cinnamon, nutmeg, baking soda, and salt.
  3. Blend the dates, oil, milk, tahini, and maple syrup (if using) in a food processor or blender until a paste forms. Add this and the shredded carrot to the oat mixture and mix thoroughly until fully combined. Using your hands works best.
  4. Separate the dough into two equal parts and press it into the prepared baking tins. Use damp hands to pack it very firmly in and try to make an even layer. Bake for 20-25 minutes, or until the top is turning golden.
  5. Remove from the oven and cool for about 15 minutes in the tins before carefully removing and cooling fully on a rack. Cut each into nine equal squares and store in a sealed container at room temperature for up to three days, or longer in the refrigerator or freezer.


• I haven't yet tested this but I think the recipe will work with about 3/4 cup of spelt flour in place of the homemade oat flour if you don't have a food processor, and store bought almond meal can be used instead of the sunflower meal.
• If your dates are semi dried, soak them in hot water for about half an hour before blending. They need to be soft for the bars to hold properly.
* I've tried this with sunflower, olive, and coconut oil. All work well. If you're using coconut oil you don't need to melt it beforehand, just blend it as instructed.
** These aren't particularly sweet so if you like a sweeter granola bar, add the maple syrup. Otherwise they'll be just lightly sweet.