# Components:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1 cup whole wheat flour
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon ground nutmeg
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1 cup creamy peanut butter
09 - 1/2 cup maple syrup or honey
10 - 2 large eggs
11 - 1/3 cup unsweetened applesauce
12 - 1 teaspoon vanilla extract
→ Add-Ins
13 - 1 1/2 cups finely grated carrots (about 2 medium carrots)
14 - 1/2 cup raisins (optional)
15 - 1/3 cup chopped walnuts or pecans (optional)
# Method:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, blend rolled oats, whole wheat flour, ground cinnamon, ginger, nutmeg, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together peanut butter, maple syrup or honey, eggs, applesauce, and vanilla extract consistently until the mixture is smooth.
04 - Pour the wet mixture into the dry ingredients. Using a spatula, mix just until fully combined—do not overmix.
05 - Fold in grated carrots, then add raisins and chopped walnuts or pecans if desired. Stir gently to distribute.
06 - Transfer the batter into the prepared pan, spreading evenly with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the tray to cool completely in the pan. Lift out using parchment edges, then cut into 12 even bars.
