Carrot Cake Oat Bars

  • 1 hr 20 mins
  • Serves 8
  • Easy

Tasty bars of goodness, bringing two favourites of flapjack and carrot cake together. Now a firm favourite here at St Helen’s Farm. Personalise yours by using your favourite nuts, seeds and dried fruit.

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  1. Preheat the oven to 180°C/Fan 160°C /Gas 4 and line a loaf tin with baking parchment.
  2. Peel then grate the carrot on the widest grater setting.
  3. Roughly chop the walnuts and dried apricot.
  4. Combine the oats, carrot, walnuts, apricot and cinnamon in a bowl.
  5. Melt the goat's butter in a small pan then pour this over the dry ingredients.
  6. Stir in the agave or honey then mix really well to combine.
  7. Bake for 45 minutes, or until the top of the breakfast bars are golden-brown in colour.
  8. Allow them to cool completely in the tin. Lift the breakfast bars out of the tin using the baking parchment and transfer to a chopping board. Slice into as many bars as desired. Store in an airtight container. (Although they are unlikely to last long.)