Carrot Cake Baked Oatmeal Bars

I happened on this recipe through Pinterest - feeling a bit lazy, I decided I didn't want to make it exactly like they called for. So here's a cheater's version of this original recipe. It's not too sweet, contains no flour, some oats (although less than what they called for) and a whole lotta other tasty ingredients. I enjoyed a piece of this with my breakfast but it also could be a quick pick-me-up in the afternoon around 3:00 pm with a hot cuppa.

​See what you think...​

Here's the recipe for what I would call is a  mock carrot cake, but to honor the original recipe let's refer to it as Carrot Cake Baked Oatmeal Bars.
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Ingredients:

• ​​​2 bananas
• 1/2 cup grated carrots
  
• 1/3 cup currants (or raisins)
  
• 1 cup rolled oats
  
• 1/3 cup unsweetened medium strand coconut
  
• 1 cup ground flax seeds
  
• 2 tablespoons almond butter
  
• 1 tablespoon coconut oil (soft or melted)
  
• 1 tablespoon maple syrup
  
• 1/2 tsp. organic stevia (adjust to your level of sweet preference)
  
• 1 tsp. freshly grated ginger
  
• 1/2 tsp. nutmeg
  
• 1 tsp. vanilla
  
• 1 tablespoon cinnamon
  
• pinch of allspice

​Preheat oven to 350 F. Cover a square baking pan (8 inches * 8 inches) with parchment paper.

Using a food processor with the S blade attachment, add all the ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl.

​Process until it comes together. It will form a sticky consistent batter and it should not take more than 1-2 minutes on medium speed. Stop the food processor, scrap down the sides and add the grated carrots. Process again 15-30 seconds to incorporate the grated carrot into the batter.

Transfer the batter into the prepared square baking pan. Press firmly and evenly with your hands to cover all the bottom of the pan. Bake 15 minutes until the sides starts to gets crispy. Remove from the oven and let cool.