Carrot Coconut Bars

These were one of the first things I fed my son when he started to transition away from purées and liked to eat food he could pick up himself. I just break them into little bites for him. Healthy snack for Mom and baby is a win, win!

The following recipe is adapted from:

·  2 cups roasted carrots

·  1 egg

·  3/4 cup milk (I used 1%)

·  1/4 cup maple syrup

·  2 cups rolled oats

·  1 tsp baking soda

·  1 tsp cinnamon

·  1 tsp vanilla extract

·  ¼ tsp nutmeg

·  ½ cup shredded coconut


Preheat oven to 375 degrees and line a 9×9 pan with parchment paper. Add ingredients to blender or food processor in order listed, except the coconut. Blend until smooth. Stir in the shredded coconut. Bake for approximately 25 minutes. Allow to cool and store in the fridge or freezer.