SERVES 4 • PREP TIME: 10 MINUTES, PLUS 10 MINUTES TO CHILL
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Among common fruits and vegetables, carrots have the highest amount of beta-carotene, a potent antioxidant—carotenoid is actually named after the carrot! The deeper a carrot’s color, the more beta-carotene it has. In this dish, carrots are matched with dates, oats, walnuts, and pumpkin spice for a sweet-and-fresh carrot cake taste.
1 cup shredded carrots (about 2 medium carrots)
4 Medjool dates
¾ cup rolled oats
¼ cup raw walnuts
½ teaspoon pumpkin spice
1
.
Line a baking sheet with parchment paper.
2
.
In a large mixing bowl for a food processor, blend the carrots, dates, oats, walnuts, and pumpkin spice for 3 minutes until the consistency is doughy, scraping down the sides halfway through.
3
.
Form the mixture into bite-size balls, place on the prepared baking sheet, and put the sheet into the freezer for 10 minutes, until the breakfast bites maintain their shape. Store in an airtight container in the refrigerator for up to 5 days.
MAKE IT EASIER TIP:
Instead of creating breakfast bites, line a baking sheet with parchment paper, spread the doughy mixture out evenly to about 1-inch thick,
and cut into 6 bars. Place the baking sheet into the freezer for 30 to 45 minutes until the bars set. Now you have no-bake carrot bars for breakfast on the go!
Per serving (3 balls):
Calories: 178; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 22mg; Potassium: 349mg; Magnesium: 48mg; Carbohydrates: 32g; Sugars: 18g; Fiber: 4g; Protein: 4g; Added sugar: 0g; Vitamin K: 5mcg