Hey kids and teens: Want to do something nice—I mean, really nice—for your Mom on Mother’s Day? Here’s an idea.
Treat her to a healthy snack: No-Bake Carrot-Apple Breakfast Bars. She will be amazed at your culinary abilities. (Shhh…Don’t tell her it was just a little measuring, peeling, and a quick whiz of the food processor.)
Your Mom already glows. When you share your love with this recipe (and a cup of her favorite herbal tea), she will be positively radiant!
No-Bake Carrot-Apple Breakfast Bars
- 1 medium apple
- 2 t. lemon juice
- 12 dates
- 1-2 carrots (yielding 1 cup grated)
- ½ c. old-fashioned oats
- ¼ c. unsweetened shredded coconut
- 1 c. raw, unsalted nuts of choice (such as almonds, pecans, and cashews)
- 3 T. flax meal (ground flax seeds)
- 1 t. cinnamon
- ¼ t. allspice
- ¼ t. cloves
- ¼ t. salt
Peel apple and grate into a small bowl. Stir in lemon juice to prevent browning. Let stand while preparing other ingredients.
Pit the dates. Peel and grate carrot. Measure 1 cup for this recipe, reserving any additional carrot for other uses.
Pulse dates in the food processor until finely chopped. Add apple, carrot, oats, coconut, nuts, flax, cinnamon and salt. Pulse a few more times until fruits and nuts are combined but still pebbly in texture. Mixture should press together between your fingers without falling apart. If it is too loose, pulse a few more times.
Line a 9-inch square pan with criss-crossed strips of parchment or waxed paper. Press breakfast bar mixture into the pan. If desired, sprinkle additional coconut, flax, cinnamon, or chopped nuts on top. Cover and refrigerate for 30 minutes (or longer) to set.
To serve, turn out onto a cutting board. Peel off paper. With a serrated knife, cut into 8 bars. Store leftovers in the refrigerator for up to three days.