A recipe from Lucy Upton, The Children’s Dietitian, and her sister Amy, these bars can be served for breakfast or as a snack and would be great for a bake sale.


  • 225g oats (wheat-free if necessary)
  • 1 large carrot
  • 1 medium banana
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 20g raisins
  • 20g desiccated coconut
  • 80ml coconut oil (melted) – you could also use a mild vegetable oil
  • Fruit of your choice to serve


  1. Preheat your oven to 180/170C fan
  2. Grease and line a baking tin approx. 10×6” or 25x15cm in size
  3. Peel and grate the carrot, mash the banana, and mix together in a large bowl with the oats, cinnamon, mixed spice, desiccated coconut and raisins
  4. Melt the coconut oil in the microwave or on the hob and mix in with the dry ingredients
  5. Pour the mixture into your baking tin and press down with the back of a spoon
  6. Bake for 30 minutes until golden
  7. Once cooled, cut into 12 bars and serve with fruit, nut butter or dairy-free yoghurt.

Team Tips:

If you want an alternative to banana – use apple sauce or mashed pear.


Lucy Upton, The Children’s Dietitian, is a qualified Paediatric Dietitian and feeding therapist who is an expert in supporting families navigating the challenge of mealtimes with food allergies. This recipe is from Lucy’s Can Eat Cookbook, a collection of allergy-friendly recipes.  Download your FREE copy here.


**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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