Apple & Carrot Oat Bar

Apple & Carrot Oat Bars with White Chocolate Drizzle

Wholesome snack bars made with oats, seeds, and naturally sweetened with fruit and rice malt syrup — perfect for lunchboxes or afternoon tea.

Ingredients

Dry Ingredients:

• 2 cups rolled oats

• ½ cup raisins (or chopped dates/apricots)

• 2 tbsp chia seeds

• ¼ cup mixed pumpkin & sunflower seeds

• ¼ cup grated carrot

• ¼ cup grated apple, excess juice squeezed out

• Pinch of salt

Wet Ingredients:

• ¼ cup coconut oil or butter

• ⅓ cup rice malt syrup (or honey/maple)

• 2 tbsp tahini

• 1 tsp vanilla extract

Topping:

• White chocolate, melted (for drizzling)

Method

1. Prep your tin & oven

• Preheat oven to 160°C fan-forced (180°C conventional).

• Line a 20 x 20 cm square slice tin with baking paper, letting sides overhang for easy removal later.

2. Mix dry ingredients

In a large bowl, stir together:

• Rolled oats

• Raisins

• Chia seeds

• Pumpkin & sunflower seeds

• Grated carrot

• Grated apple (juice squeezed out)

• Pinch of salt

Tip: After grating the apple, squeeze it firmly in a paper towel or clean tea towel to avoid excess moisture in the bars.

3. Make the wet mix

In a small saucepan over low heat:

• Melt coconut oil and rice malt syrup, stirring gently until combined.

• Remove from heat and whisk in tahini and vanilla extract.

4. Combine wet and dry

• Pour the warm wet mixture over the dry ingredients.

• Mix well using a spatula or wooden spoon until evenly coated — take your time to avoid dry pockets.

5. Press into the tin

• Scoop mixture into the prepared tin.

• Press down very firmly using a spatula, back of a spoon, or clean hands — this ensures the bars hold together after baking.

6. Bake until golden

• Bake for 15–20 minutes, or until lightly golden on top and around the edges.

• Bars will feel soft straight out of the oven but will firm up as they cool.

7. Cool completely, then chill

• Allow to cool fully in the tin.

• Then chill in the fridge for at least 30 minutes to help set before slicing.

8. White chocolate drizzle

• Melt white chocolate in the microwave (20-second bursts, stirring between) or over a double boiler.

• Drizzle over the cooled bars using a spoon or piping bag.

• Return to fridge briefly to set the drizzle.

9. Slice and store

• Lift the slab out of the tin and slice into bars or squares.

• Store in an airtight container in the fridge for up to 5–6 days or freeze for longer.

Notes & Variations

• Add a sprinkle of cinnamon or nutmeg for extra flavour.

• For a nut-free option, make sure tahini is sesame-only and use seed-only mix.