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Sweet Carrot Bake for BLE (Bright Line Eating™)

May 1, 2020 by Andreea Fegan 9 Comments

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This sweet carrot bake for BLE is filled with whole plant-based ingredients, tastes sweet from banana and cinnamon, and is guilt free!

Sweet Carrot Bake BLE

This sweet carrot bake for BLE came out exceedingly delicious, without eggs or nut butters! I lovingly call it a mush because of how it’s made. But trust me, this sort of tastes like guilt-free carrot cake. In addition, with a quick reheat, these bakes are also a great breakfast choice for quick mornings on the go.

Bright Line Eating Sweet Carrot Bake

What is a bake?

Let me start by saying that in the Bright Line Eating™ community, breakfast bakes (like patties, pancakes, whatever you’d like to call them) are not news. Seems like they’re everywhere, and I KNOW they’re delicious just by looking at them. Breakfast bakes are simply oats and some kind of binder and fruit which are then made into patties and baked. You can think of it like a breakfast cookie of sorts, that’s warm and can be held.

I always wanted to try a bake, but I need them to be plant-based (hard to find) and without a lot of nut butter which can sometimes be triggering (even harder to find). I know, I’m picky. In other words, I was looking for something that fit what I was looking for, but couldn’t find it. For that reason, this recipe was born.

Bright Line Eating Carrot Bake

Here’s how to make Sweet Carrot Bake for BLE:

2 oz carrots (grate these by hand, the store grated variety won’t work as well)

2 oz banana, mashed well

1 oz oats

1/4 oz chia seeds and 3/4 oz walnuts (1/2 protein)

1/2 tsp cinnamon (feel free to change this up, add some nutmeg too!)

pinch salt

2 oz fruit of choice on top (berries or pineapple would be amazing!)

  1. First, line a small baking sheet with parchment papers. Set it aside.
  2. Second, combine the carrots, banana, oats, chia, walnuts, cinnamon, and salt in a bowl. Massage this mixture with your hands. Don’t be scared, it’s the best way to get it combined really well.
  3. Lastly, create a little patty about 3/4 inch thick and place it on the parchment-lined sheet.
  4. At this time, you can decide to place the extra 2 oz of fruit on the top, or you can wait at the end for some contrast (for example, simmered berries).
  5. Bake at 350 degrees for about 20 minutes.
  6. You can also make this the night before and reheat it in a toaster oven in the morning for breakfast on the go.

For Bright Line Eating™: This recipe makes up 1 fruit, 1 grain, and 1/2 protein. You would have to add the remainder of the protein (1/2 portion) at the end. Add half a glass of almond milk or coconut yoghurt to dip the bake into, like I do. For me and others in the BLE community, interchanging veggies for fruit is often acceptable.

How To Change it Up:

  • You can exchange the carrot for zucchini or apple
  • Feel free to add your favorite spices like nutmeg and pumpkin spice. One of my favorite add ins is making coconut yoghurt the rest of my protein portion and grating fresh nutmeg over it. YUM.
  • The chia acts as a binder, so definitely keep that in. However, you can definitely exchange the walnuts for pecans, pistachios, or any other favorite nut or seed.
  • Feel free to make 6 batches of this at a time. First, multiply the recipe by 6, making a large batter. Next, press the batter down into a pan lined with parchment paper and bake it at 350 degrees for about 25-30 minutes (may need more, just check on it). Lastly, slice the whole tray into 6 equal portions. You will have to add an additional 1/2 protein per square to complete your breakfast, as well as 2 oz fruit on top.
Bright Line Eating Carrot Bake

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Sweet Carrot Bake BLE

Sweet Carrot Bake for Bright Line Eating™

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Equipment

  • Baking tray lined with parchment paper.

Ingredients
  

  • 2 oz grated carrot (by hand is best)
  • 2 oz banana, mashed well
  • 1 oz oats
  • 1/4 oz chia seeds
  • 3/4 oz walnuts
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 oz fruit of choice, on top

Instructions
 

  • First, line a small baking sheet with parchment papers. Set it aside.
  • Second, combine the carrots, banana, oats, chia, walnuts, cinnamon, and salt in a bowl. Massage this mixture with your hands. Don't be scared, it's the best way to get it combined really well.
  • Lastly, create a little patty about 3/4 inch thick and place it on the parchment-lined sheet.
  • At this time, you can decide to place the extra 2 oz of fruit on the top, or you can wait at the end for some contrast (for example, simmered berries).
  • Bake at 350 degrees for about 20 minutes.
  • You can also make this the night before and reheat it in a toaster oven in the morning for breakfast on the go.

Notes

Note, for Bright Line Eating™, this whole portion includes: 1 grain portion, 1 fruit portion, and 1/2 protein serving. You will have to add another 1/2 protein to this meal to round it out (consider some coconut yoghurt to tip it in, or some almond milk). 
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Filed Under: Blog, Breakfast, Fruit, Grains, Recipes Tagged With: banana, breakfastbake, carrot, oats

Previous Post: « Cinnamon Roasted Sweet Potatoes
Next Post: Polenta And Smoky Tempeh Breakfast »

Reader Interactions

Comments

  1. Debbie

    May 1, 2020 at 8:43 pm

    Can I ask what grain you used in the recipe? I didn’t see one in the ingredient list. I did notice there was what looked like oatmeal in the finished item. It looks delicious!!

    Reply
    • andreeafegan@gmail.com

      May 3, 2020 at 1:16 am

      Thank you – I did update the recipe, I must have posted too soon.:) It was 1 oz oats. Enjoy!

      Reply
  2. Hi nice website https://google.com

    May 9, 2020 at 1:27 pm

    Hi nice website https://google.com

    Reply
    • andreeafegan@gmail.com

      May 9, 2020 at 3:03 pm

      Thank you!

      Reply
  3. Maddie

    May 31, 2020 at 2:14 pm

    5 stars
    Love it, love it, love it! Just doing the 14-days challenge and so I am pretty new to BLE and a bit lost what tasty meals are possible.
    Good news is: even my partner who is not easy to impress liked it very much as well 🙂
    With a yoghurt dip it is a match made in food heaven <3
    Thank you so much for this fantastic recipe!

    Reply
    • andreeafegan@gmail.com

      June 1, 2020 at 1:45 am

      I’m so glad you both loved it. It’s always an experiment, to see which flavors you enjoy and your taste buds will change over time, too. The yoghurt dip is my favorite part, so glad you enjoyed!

      Reply
  4. Thea Sabartinelli

    December 13, 2020 at 3:52 pm

    Carrot is not a fruit. So you can not have this as breakfast. And if you are weight loss you cant have grain for lunch so this is not helpful at all.

    Reply
    • Andreea Fegan

      December 13, 2020 at 4:30 pm

      Hi Thea, thanks for contributing! I wrote in the blog post that exchanging veggies for fruit is done often in the BLE community, and perfectly acceptable. SPT also says “produce is produce”. Also, many people who follow this blog are on maintenance, so this recipe would be helpful to them if they’re choosing to have it at lunch. I hope that clarifies things. Thanks!

      Reply

Trackbacks

  1. How to Bake Without Sugar and Flour | Katie's Conscious Kitchen says:
    February 15, 2021 at 1:46 am

    […] Carrot Cake Breakfast Bars from Feeding the Real You […]

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Hi there, I’m Andreea, healthy enthusiast, food lover, and plant-based chef. Follow along for fun and healthy recipes every single week! Read more about me here.

 

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