Carrot Cake Pumpkin Seed Bars

breakfast dessert pumpkin seeds snacks
Carrot Cake Pumpkin Seed Breakfast Bars
YIELDS 8-10 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 ½ cups Go Raw Sprouted Pumpkin Seeds
  • 2 cups carrots; finely grated
  • 1 ⅓ cup quick cooking oats
  • 1 ⅓ cup almond or coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ½ cup chopped dates
  • ½ cup coconut flakes
  • 3 tbsp maple syrup
  • 3 tbsp olive oil
  • Melted white chocolate (optional)


  1. Preheat the oven to 350°F.
  2. In a bowl, whisk together the oats, flour, baking powder, cinnamon, ginger, and allspice.
  3. Add the maple syrup, olive oil, and carrots to the flour mixture and stir until a thick batter forms.
  4. Stir in the dates, coconut, and Go Raw Sprouted Pumpkin Seeds.
  5. Line a 9” by 9” baking dish with parchment paper. Pour the batter into the pan and press into an even layer.
  6. Bake for 20 minutes until a golden, toasted crust forms.
  7. If desired, drizzle with melted white chocolate.

Recipe and photo by Emily Wilson  | MoodFood Recipes | @moood.foood

Products used in this recipe

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