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Carrot Cake Millet Breakfast Bars (V, GF, Oil-Free)

Carrot cake in the morning? Yes! My Carrot Cake Millet Breakfast Bars are vegan, gluten-free, oil-free, and only 94 calories per big square. Your morning grab & dash is going to be delicious!

Try Millet for Breakfast in Place of Oats

I cannot live by oats alone. Despite being so handy and delicious, sometimes the breakfast grains need some mixing up.

So, let’s give millet a shot. Specifically in the form of Carrot Cake Millet Breakfast Bars!

They are, quite literally, handy. And most definitely dandy. They also happen to be easy to make, vegan, gluten-free, high-fiber, and frugal. If you are in the midst of a New-Year’s resolution reboot (you can do it!), you will also be happy to know that these have a measly 94 calories per big square.

Health Benefits of Millet

First, in case you do not have any in your pantry, you will need to acquire some millet. You will love it! It is super-versatile (make it like pilaf, polenta, breakfast porridge, or toast it to use as a nut-substitute in baked goods), and relatively inexpensive, too.

It is also:

  • gluten-free
  • easy-to-digest
  • high in B vitamins
  • high in fiber & protein
  • one of the only grains that is alkalizing to the body

Ingredients for Vegan Carrot Cake Millet Breakfast Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The recipe also calls for water and (optional/adjustable) salt.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

  • In a medium saucepan, bring the water to a boil. Add the millet; reduce heat to low, and simmer, uncovered, for 45 to 50 minutes or until the millet is plumped up and almost all of the water is absorbed.
  • While millet simmers, line a 9-inch (22.5 cm) square baking pan with foil or parchment. Spray the sides (otherwise the bars will stick to paper/foil).
  • Preheat oven to 375F (190 C).
  • To the saucepan of cooked millet, stir in the remaining ingredients.
  • Pour and spread into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes until golden brown and firm at the center.
  • Transfer to a cooling rack and cool completely.Remove from pan and cut into 9 squares. Serve cooled, chilled, or rewarm in the microwave for 15 to 45 seconds, as desired.

FAQ

Can I Make the Bars without Flaxseed Meal?

No. It is the flaxseed meal that holds the bars together.

Is There an Alternative to the Flaxseed Meal?

Yes. You can substitute 1/4 cup (52 g) of chia seeds for the flaxseed meal.

Can I Make the Bars without Raisins?

Yes! If you are an avowed raisin hater, leave them out, or sub with another variety of chopped dried fruit, such as dried cranberries, apricots or prunes. You can also substitute an equal amount of nuts, seeds, or miniature chocolate chips.

How Long Will the Bars Keep?

Once cooled, these bars will keep, in an airtight container, for five days in the refrigerator. Alternatively, store in the freezer for up to 3 months.

My Bars Did not Set Up. Why?

The most likely reason is that the millet was not cooked enough. There should only be a very small amount of liquid left in the saucepan and the millet should be plumped and tender. If the millet is plumped up and tender, but there is still water in the pan, drain off the excess water before proceeding.

The carrot cake bars are stellar straight up, but you can also gild the lily with additional toppings, such as a generous schmear of vegan cream cheese.

Let us eat cake!

carrot cake millet bars, cut into squares and placed on a wire rack

Carrot Cake Millet Breakfast Bars (V, GF)

Yield: 9 bars
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

These make-ahead, on-the-go carrot cake millet breakfast bars are vegan, gluten-free,  and only 94 calories per big square.

Ingredients

  • 3 and 1/2 cups water
  • 2/3 cup (120 g) uncooked millet
  • 1 cup nondairy milk (e.g., almond milk, oat milk)
  • 1 and 1/2 cups semi-packed shredded peeled carrots (about 3 medium carrots)
  • 1/2 cup (52 g) flaxseed meal (options in notes)
  • 1/4 cup raisins, chopped (options in notes)
  • 1 and 1/2 tablespoons (18 g) coconut sugar (options in notes)
  • 1 and 1/2 teaspoons pumpkin pie spice or cinnamon
  • 1 teaspoon (5 mL) vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. In a medium saucepan, bring the water to a boil. Add the millet; reduce heat to low, and simmer, uncovered, for 45 to 50 minutes or until the millet is plumped up and almost all of the water is absorbed.
  2. While millet simmers, line a 9-inch (22.5 cm) square baking pan with foil or parchment. Spray the sides (otherwise the bars will stick to paper/foil).
  3. Preheat oven to 375F (190 C).
  4. To the saucepan of cooked millet, stir in the remaining ingredients. Pour and spread into prepared pan.
  5. Bake in the preheated oven for 50 to 60 minutes until golden brown and firm at the center. Transfer to a cooling rack and cool completely.
  6. Remove from pan and cut into 9 squares. Serve cooled, chilled, or rewarm in the microwave for 15 to 45 seconds, as desired.

Notes

Storage: Store the cooled bars in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.

Flaxseed Meal Alternative: You can substitute 1/4 cup (52 g) of chia seeds for the flaxseed meal.
Raisin Alternative: Substitute with another variety of chopped dried fruit, such as dried cranberries, apricots or prunes. Or substitute an equal amount of nuts, seeds, or miniature chocolate chips.

Coconut Sugar Alternatives: Substitute an equal amount of brown sugar or maple syrup.

Nutrition Information
Yield 9 Serving Size 1 bar
Amount Per Serving Calories 94Total Fat 2.1gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 173mgCarbohydrates 17.6gFiber 2.4gSugar 7.4gProtein 2.4g

Did you make this recipe?

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Stephanie

Tuesday 23rd of May 2023

I have precooked a batch of millet how much should I use for this recipe?

Camilla

Friday 9th of June 2023

Hi Stephanie! I think you can use about 2 cups of the cooked millet. :) Skip the first steps regarding cooking the millet, proceed from there.

Trina

Friday 19th of May 2023

I made these after browsing your site. So moist! I think it would be a nice little cake to serve with tea. Trina

Camilla

Monday 22nd of May 2023

As a fellow tea aficionado, I concur 100%, Trina :) Glad you like the recipe!

Yael

Saturday 24th of December 2022

Since I am on lectins free diet, I am using a lot millet. It’s never took me so much to cook it. I am cooking it like spaghetti, with a lot of water with a little salt. Adding the millet to the boiling water and cook them for 10 minutes. After 10 minutes I pour the millet with the water into a fine sieve for half an hour. That’s it. From there I can take it to sweet or savory. Try this method, easy and quick.

Camilla

Tuesday 3rd of January 2023

Sounds brilliant, Yael! I am going to try that asap ?

Mary

Thursday 4th of March 2021

These are wonderful. I make the millet in my instapot. I've made these with zucchini , too. Thank you!

Deb M

Friday 12th of February 2021

I made the bars for the first time and they turned out well. The house also smelled great! I doubled the chopped raisins because I wanted to make sure the recipe was sweet enough for me and it was. Next time I might increase the carrots slightly to the same 1 1/2 cups but firmly packed. I made my own pumpkin spice after searching the web for recipes. For one batch, I used 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp cloves. Thanks for the creative recipes!!

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