Portable and convenient, these bars can be enjoyed on the move.
To make these bars gluten-free, opt for gluten-free oats.
Whisk 12 cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Add the milk mixture to the oat mixture; stir until well combined.
Fold in carrot and raisins.
Let the mixture stand at room temperature for 30 minutes, stirring occasionally.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Preheat oven to 350F.
Line bottom and sides of an 8-inch-square baking pan with foil.
Lightly coat with cooking spray.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Spread the mixture evenly in the prepared pan.
Bake until set and edges are starting to turn golden, 35 to 40 minutes.
Let cool in the pan for 10 minutes.
Add milk and vanilla; continue beating until smooth.
Spread over the top of the cooled oat bars.
Cut into 9 pieces.
To make ahead
Refrigerate in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
