This recipe for healthy oat beetroot bars made with poppy seeds is perfect for baby led weaning and as a toddler snack. They are free from refined sugar, full of goodness and really soft.
My beetroot bars are also a great snack for bigger kids, especially as an after-school snack for kids who don't do too well on refined sugar on an empty stomach.
See more snack recipes that include vegetables.
My kids love these healthy oat bars and I love that they have a portion of beetroot in them. There's nothing like getting a portion of veg in at snack time - or is that just me?
These oaty bars are a gorgeous colour - the beetroot turns them slightly pink and it adds a wonderful flavour to the bars.
Are these oaty bars easy to make?
I love how easy these vegan snack bars are to make.
You simply put all the ingredients in a food processor, whizz them up and bake.
If you don't have a food processor you can make these with a hand-held stick blender, but you may need to add a little water to help get the right consistency.
How much sugar is in these beetroot bars?
There's no need to add sugar to these beetroot bars. They're sweet enough with the grated apple and dried fruit.
Because these are low in added sugar these are brilliant as oat bars for toddlers or finger food for baby led weaning.
Can you substitute other vegetables?
The beetroot can be substituted for other vegetables.
Any root vegetable would work - and would add its own unique flavour. If you're playing it safe carrot or pumpkin would be a good one to try.
If you're avoiding nuts you could replace the almonds with sunflower seeds or extra oats. (I haven't tested this so let me know if you do make them how it turns out).
More healthy beetroot recipes for kids
If you love beetroot you might like my sweet potato and beetroot curry recipe, over on my vegan food blog Cook Veggielicious.
Pin oat beetroot bars for later
How to make beetroot bars
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Please do not reproduce this recipe without permission.
Healthy oat bars with beetroot and poppy seeds
Ingredients
- 120 g oats
- 40 g almonds
- 100 g dried fruit (I used a mix of raisins and dried cranberries)
- 1 tablespoon poppy seeds
- 1 apple grated
- 2 small cooked beetroots (beets) (around 130g weight) roughly chopped
- 1 tablespoon maple syrup
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease and base line a square 20cm cake tin or similar sized dish.
- Put all the ingredients into your food processor or high powered blender and pulse until broken down and well combined.
- Pour into the prepared tin and smooth the top with a spatula.
- Bake in the oven for 25-30 minutes, until firm to the touch. Cut into bars or squares while still warm, then leave to cool completely in the tin.
Notes
- You will need a food processor or high powered blender for this recipe.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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Kristine
I always try to add vegetables to my picky eaters food but she always tastes them. My question is do these bars taste like beetroot? If yes how can I make it less beetrooty?
Mandy Mazliah
Hi Kristine - beetroot does have a particularly earthy taste. You could try replacing half the quantity with carrot perhaps? Let me know how you get on.
Kristine
I ended up using butternut squash instead of beet and since I had dates I no longer added honey. Bars came out delicious and my twins loved it. I'll definitly will try with beets next time. Thanks for recipe
Mandy Mazliah
That's brilliant - so glad you all liked them
Kat
I made these for my 14 month old. I made a few substitutions based on what I had in, I used tinned pineapple instead of the apple and pecans instead of almonds. I didn’t use the poppy seeds or maple syrup. It was his first time having beetroot and he scoffed these bars up without hesitation! I also froze them and they froze well. Thank you!
Mandy Mazliah
Thanks so much Kat - so happy that your little one liked them!
H
Can these be frozen? How long would they last in the fridge!
Mandy Mazliah
Hi Holly, yes you can freeze them. Pop a bit of greaseproof paper between each one to stop them sticking together. You don't need to keep them in the fridge, just pop them in an airtight container once they've cooled. They should last around 3-4 days.
Kristen C
I don't own a food processor, only a blender, so I had to get a little creative, since that requires liquid to mix. I blended everything except the oats in the blender with about 1 cup of water. Then I stirred in 5 TBSP of chia seeds to the mix and let the mixture sit for several minutes to thicken it back up / counteract the water. Finally I mixed in the oats at the very end by hand. Due to the additional water and chia, I ended up with two pans worth of batter, so I cooked two pans, and it all worked out great!
Mandy Mazliah
Oh that's great to know Kristen - thanks so much!
Angela / Only Crumbs Remain
I'm completely loving how versitile beetroot actually is, it's so much more than a savoury vegetable.
Angela x
Mandy
I think it's perfect in sweet dishes - although I do love it in savoury dishes too x
Sarah
Love the idea of using beets in flapjacks. Sound wonderful. 🙂 #CookBlogShare
Mandy Mazliah
Thanks Sarah, they're pretty good I think especially if you're a beetroot lover!
Eb Gargano / easypeasyfoodie.com
These look so delicious - and super healthy too! I had never thought of using beetroot in a flapjack before - will have to give it a go! Eb x
Mandy Mazliah
Let me know what you think Eb!
Hayley
These look delicious. I love the fact they have beetroot in them - one of my favourite veg 🙂 Thanks for sharing with #CookBlogShare
Corina
Lovely idea! I've never thought of putting beetroot in anything like this but I'd love to try it.
Mandy Mazliah
Hope you enjoy it Corina!
Mel
These little babies are right up my street, Mandy! I must make them without nuts so we can all enjoy them. xx
Mandy Mazliah
Thanks Mel - I'd love to hear how it works without the nuts so do let me know if you try them!