These Carrot Cake Breakfast Bars are a simple one bowl recipe, that are loaded with healthy carbs, fats and protein to keep toddlers well-fueled with an easy on-the-go breakfast.
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Carrot Cake Breakfast Bars
Ingredients
- 2 large bananas (220g peeled)
- 1 carrot (grated)
- 140 g peanut butter (any nut/seed butter works here)
- 110 g quick oats
- 60 ml soy milk
- 40 g raisins (omit for under 12 months and chop for babies 12-18 months)
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 200c/390f.
- Mash the bananas in an oven proof dish (we used a 12”x10” dish if you want a thicker slice use a smaller dish and bake for longer).
- Add the remaining ingredients and stir to combine.
- Bake for 25-30 minutes (it will look golden on the sides and will be firm to push) minutes and allow to cool before cutting and serving.
Storage
Store in an airtight container in the fridge for 5 days, bench for 2 days, or freeze individual portions for 3 months.Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!