Carrot “Cake” Oatmeal Bites

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When it comes to snacks for my toddler, I try to always have something that’s quick and ready to go so I don’t have to spend time preparing them. These are our go-to favorite because they are portable, healthy, and can be made in big batches. Just heat a few frozen ones up in the microwave for 30 seconds and you’ve got a great healthy snack. I have to admit, I probably eat as many of these as my son does.

This recipe is pretty flexible, so if you want to leave out the hemp hearts or coconut, they will still turn out great. The food scientist in me felt the need to test this recipe every which way (measuring in grams on a scale), and I’m really pleased with the end result.

  • An old pencil drawing of Don Quixote and Sancho Panza sitting on their horses, by Wilhelm Marstrand.
  • An old pencil drawing of Don Quixote and Sancho Panza sitting on their horses, by Wilhelm Marstrand.

Notes from the Food Scientist:

  • If you haven’t made baked oatmeal before, the texture will be new to you. These are not muffin like, instead they are very moist and a little chewy.
  • No added sugar. The fruit provides the sweetness. Use extra ripe bananas for the best results
  • Carrots for a veggie boost
  • Hemp hearts are rich in omega-6 and omega-3 fatty acids. They are also a great source of plant based protein. They have a mild nutty type flavor.
  • Oats are a good source of fiber and provide the majority of texture for this snack
  • The egg in this recipe helps to bind everything together and adds another source of protein.
  • Cinnamon, nutmeg and ginger add carrot cake like flavor

Carrot “Cake” Oatmeal Bites

Food Science Mom
Yummy baked oatmeal bites packed with protein and fiber
5 from 7 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Anytime, Breakfast, Snack
Servings 12 (makes 24 mini muffins)
Calories 117 kcal

Equipment

  • Mini Muffin Pan

Ingredients
  

  • 1 ¾ cups (140g) old fashioned rolled oats
  • 1 medium ripe banana mashed
  • 1 large egg lightly beanen
  • 1 medium (60g) carrots grated
  • 1/2 cup (113g) crushed pineapple in juice
  • 1/2 cup (120mL) milk
  • 1 tsp vanilla extract
  • 3 tbsp (30g) raisins chopped
  • 6 tbsp (36g) unsweetened shredded coconut
  • 3 tbsp (30g) hemp hearts
  • 1/2 tsp Ground Ginger
  • 2 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp salt

Instructions
 

  • Preheat oven to 350°F. Spray mini muffin pan with non-stick cooking spray.
  • Combine oats, hemp hearts, coconut, ginger, cinnamon, nutmeg, and salt in a bowl and set aside.
  • In a medium bowl, stir together mashed banana, egg, carrots, pineapple, raisins, milk, and vanilla until well combined
  • Add dry ingredients to wet mixture and mix until well combined
  • Place 1 heaping tbsp of mixture into each section of mini muffin tray
  • Bake 15 to 18 minutes until cooked through. A toothpick inserted in the center should come out clean.
  • Store refrigerated in an air tight container for up to 3 days, or freeze.
Keyword baby, baked, banana, carrot, gluten-free, hemp hearts, kids, oatmeal, toddler

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