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Carrot Pecan Breakfast Bites


2 cups rolled oats, certified gluten free

2 cups shredded carrots

2 mashed bananas

2/3 cup chopped pecans

2/3 cup shredded coconut

1/2 cup cashew butter

Flax egg (1/4 cup flax + 2/3 cup water)

1/4 cup agave nectar

1/2 tsp cinnamon

1 tsp vanilla extract

1/2 tsp sea salt


Preheat oven to 350 degrees and one a baking sheet with parchment paper

Add all ingredients to a large bowl and mix together

Using an ice cream scooper, scoop about 1/4 of the mixture and flatten, making a cookie like shape

Bake for 20 minutes and enjoy!

Store in fridge for up to 1 week.

**To make nut free, remove pecans and use sunflower butter instead of nut butter

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