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  • Prep time
    10 min
  • Total time
    35 min
  • Servings
    16 SQUARES

Carrot Cake Oatmeal Bars


  • 2 cups rolled oats
  • 1/2 cup carrots, shredded
  • 2 bananas, mashed
  • 1/2 cup raw almonds and pecans
  • 1/3 cup unsweetened shredded coconut
  • 1 tbsp cinnamon
  • 2 tbsp ground flaxseed
  • 1 tbsp unsalted butter, softened
  • 4 tbsp maple syrup
  • 2 tbsp unsweetened almond butter
  • 3/4 cup fresh blueberries
  • 1/3 cup raisins

Goat Cheese Drizzle

  • 113g Woolwich Dairy Original Spreadable Goat Cheese
  • 3 tbsp milk
  • 1 tbsp maple syrup


  1. Preheat oven to 350°F, and line a baking pan (8” x 8”) with baking paper, set aside.
  2. In a food processor, mix together 1½ cups rolled oats, bananas, ¼ cup of nuts, ¼ cup coconut, cinnamon, flaxseed, butter, maple syrup and almond butter.
  3. Once mixed, transfer to a large mixing bowl, and stir in fresh blueberries, carrots, raisins and remaining oats, nuts and coconut. Then pour into the baking pan, and bake 20-25 minutes until edges are golden and crispy.
  4. While oatmeal bars are cooling, prepare Goat Cheese drizzle. Combine Woolwich Dairy Original Spreadable Goat Cheese, milk and maple syrup in a medium bowl, mixing well. Liberally drizzle or pipe goat cheese mixture onto oatmeal bars.
  5. Cut into individual squares and serve. These are the perfect make-ahead breakfast or grab-and-go snack!


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