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Carrot Oat Bars

March 7, 2018 by Lindsay 90 Comments

Jump to Recipe

These Carrot Oat Bars make the perfect healthy snack. They’re dense, chewy and easy to make in the blender or food processor. Plus they’re kid-friendly and also make a great addition to breakfasts and lunches.

Healthy Carrot Oat Bars

Hi friends!

I’m so excited to share these Carrot Oat Bars with you guys today. This may be the recipe that sets the record for most requests to receive the recipe early on social media. I’ve had tons of people ask for it already and I happily sent along a photo of my chicken scratch, but i’m glad to have it up on the blog now in a more organized fashion.

I had my whole production crew with me on this one. Squish helped with the photos and Little Miss completed her first solo video!

toddler doing food photography

I’ve actually been testing these bars for a couple of weeks now. I first tried them a few times with steel cut oats. Don’t do that. They were a gooey mess. They work much better with rolled oats. You could even use quick oats. These do require a little bit of prep ahead of time to roast the carrots, but guys…that’s like so easy. I just peel and chop mine into 1-inch pieces, throw them on a baking sheet with a little oil and roast them at 400 degrees F for about 30 minutes, stirring them once or twice.

Roasting the carrots brings out their natural sweetness so you only need a little bit of maple syrup in this recipe. You could also use steamed carrots. I had a friend test them that way and they worked, I’d just recommend adding a touch more maple syrup. You could also mix in some raisins or shredded coconut. I don’t. I just think they’d taste good because they’re often used in carrot cake.

These bars are dense, chewy and very lightly sweetened. Kinda like baked oatmeal, but not exactly because everything is more blended up. They’re moist (I know people hate that word, but it’s true) and very sturdy, not crumbly. Be sure to store them in the fridge! If you’re looking for a fluffy, cake-like texture, this is not the recipe for you. If you want to turn them into dessert, mix together a little cream cheese and powdered sugar and spread it on top!

Carrot Oat Bars

Carrot Oat Bars with Cream Cheese Frosting

But I like them plain. Little Miss has been devouring them. In fact, between the two of us, we ate an entire pan in 24 hours. Not kidding.

Here’s how you make them:

Print

Carrot Oat Bars

Healthy Carrot Oat Bars
Print Recipe

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5 from 20 reviews

These Carrot Oat Bars make the perfect healthy snack. They’re dense, chewy and easy to make in the blender. Plus they’re kid-friendly and also make a great addition to breakfasts and lunches.

  • Author: Lindsay
  • Cook Time: 25 min
  • Total Time: 25 minutes
  • Yield: Makes 9 bars 1x

Ingredients

Scale
  • 2 cups roasted carrots
  • 1 egg
  • 3/4 cup milk (I used non-dairy but cow’s milk would be fine)
  • 1/4 cup maple syrup
  • 2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2–3 Tbsp ground flaxseed
  • optional: raisins or shredded coconut

Instructions

  1. Add ingredients to blender or food processor in order listed (except raisins and/or coconut if using).
  2. Blend/process until smooth.
  3. Stir in optional mix-ins if desired.
  4. Spread into a 9×9 pan lined with parchment paper.
  5. Bake at 375 degrees F for 25 minutes.
  6. Store in the fridge!

Notes

You can sub steamed carrots but add 1-2 Tbsp more maple syrup.

I don’t use mix-ins. I just imagine they’d taste good because they pair well with carrot cake.

If you want to add frosting, you can use whatever kind you want. I just mixed together cream cheese (softened) and powdered sugar until it reached the right sweetness and spread it on top of a couple.

You can also make these as muffins.

Did you make this recipe?

Tag @theleangreenbean on Instagram

These are so easy to make. I’ve made them both in the food processor and blender. I actually find it easier to use the food processor! I’ve also baked these in muffin tins and they turned out just fine! I hope you guys love them as much as we do!

These Carrot Oat Bars make the perfect healthy snack. They're dense, chewy and easy to make in the blender. Plus they're kid-friendly and also make a great addition to breakfasts and lunches.

Enjoy!
–Lindsay–

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Filed Under: Baking, Breakfast, Healthy Muffins & Bars, Lunch, Snack Tagged With: Carrot, Egg, Ground Flaxseed, Milk, Oats

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. The Novice says

    March 7, 2018 at 8:37 AM

    These look AMAZING. Don’t think I’ve ever seen a ‘cake’ recipe call for roasted carrots before, but it sounds awesome. Saved, and will definitely be making these soon.

    Reply
    • Lindsay says

      March 7, 2018 at 9:50 AM

      hope they’re a hit!

      Reply
  2. Jennifer says

    March 7, 2018 at 9:38 AM

    Hi Lindsay! This looks super tasty and I’ve just put some carrots in the oven to roast to make it, but I don’t have any flaxseed. Do you have any suggestions for a substitute? I do have chia seeds and applesauce (and eggs) but I’m not sure which to use? Thank you!

    Reply
    • Lindsay says

      March 7, 2018 at 9:45 AM

      You can leave it out! You could probably throw some chia seeds in there if you wanted to!

      Reply
      • Jennifer says

        March 7, 2018 at 9:46 AM

        Super- I’ll do so! Thanks again! 🙂

        Reply
  3. Kathleen says

    March 7, 2018 at 9:42 AM

    Wondering if you have a carb or sugar content available for those of us with diabetics in the house.

    Reply
    • Lindsay says

      March 7, 2018 at 9:50 AM

      i don’t, i’m sorry! You could try putting them into my fitness pal or something similar!

      Reply
    • Lindsay says

      August 1, 2019 at 10:55 AM

      glad you liked them!

      Reply
  4. Sherry says

    March 7, 2018 at 9:49 AM

    this sounds so good im making these. Today but do u luzt carb and cal and protein count pleasei coyld not find it thank u but i cannt wait to try them

    Reply
    • Lindsay says

      March 7, 2018 at 9:54 AM

      i don’t, sorry! you can try plugging them into my fitness pal!

      Reply
  5. Faye says

    March 7, 2018 at 10:05 AM

    I will try this recipe with my daycare bunch! What is that blue gadget that your son has? Thanks

    Reply
    • Lindsay says

      March 7, 2018 at 10:09 AM

      that’s just an old i pad in a kid-friendly protective case!

      Reply
  6. Allergy Mom says

    March 7, 2018 at 10:31 AM

    My son has an egg and nut allergy and so many healthy foods use egg and nuts. Would LOVE an expert like you to find a good binder that really works. I haven’t been too thrilled with taste/texture using powdered egg replacement. Thanks.

    Reply
    • Lindsay says

      March 7, 2018 at 10:38 AM

      have you tried flax or chia eggs?

      Reply
    • Christine says

      March 14, 2023 at 2:35 PM

      I had used Egg Replacer for years. Also found adding extra baking powder can work. Then I recently learned that soaking chia seeds in water for about 20 minutes can be a good egg substitute. I forget the ratio but you can find it on the internet. Good luck.

      Reply
  7. Caroline says

    March 7, 2018 at 11:22 AM

    What kind of step stool is she on, Lindsay?

    Reply
    • Lindsay says

      March 7, 2018 at 12:40 PM

      it’s a little partners learning tower. http://www.littlepartners.com/

      Reply
      • Caroline says

        March 7, 2018 at 12:44 PM

        Thank you! Did you put a back on yours? It doesn’t look open, which is one of the reasons I liked it 🙂

        Reply
  8. Hilary says

    March 7, 2018 at 12:27 PM

    Oh my cuteness, that video! She is so proud! 🙂 Best guess for how many carrots makes 2 cups? And any brand of flaxseed you like or anything I should look for? I’ve never bought it before.

    Reply
    • Lindsay says

      March 7, 2018 at 12:39 PM

      i’ve found that a pound of carrots is about 2 1/2 – 3 cups when peeled and chopped. i usually buy bob’s red mill ground flax. it’s not a crucial part of the recipe so you can leave it out if you’d like.

      Reply
      • Hilary says

        March 9, 2018 at 3:46 PM

        Thank you! Do you think I could bake these as muffins?

        Reply
        • Lindsay says

          March 11, 2018 at 8:58 PM

          i don’t know. i think they’d be pretty flat and dense…so if that ok with you then i’d say you could try it!

          Reply
  9. Kelli at Hungry Hobby says

    March 7, 2018 at 2:06 PM

    No wonder these are kid friendly! YUM! Like carrot cake goodness!!

    Reply
  10. Pam says

    March 7, 2018 at 3:37 PM

    Yay! Have been waiting for this recipe. Can’t wait to bake some. My little one hasn’t been feeling well either and not eating much so these will be great to get some veggies and goodness in. Thanks for sharing 🙂

    Reply
    • Lindsay says

      March 7, 2018 at 7:33 PM

      awesome! hope they’re a hit!!

      Reply
  11. Sarah says

    March 7, 2018 at 3:49 PM

    Have you subbed in honey instead of syrup?

    Reply
    • Lindsay says

      March 7, 2018 at 7:32 PM

      i haven’t, but i’d imagine it would work just fine!

      Reply
  12. Ruth Kenyan says

    March 8, 2018 at 7:59 AM

    I like to bake , especially healthier options. When I find a new recipe, and have all of the ingredients on hand, I feel an obligation to make it! I made this recipe yesterday. I like the results. I did make a small change. I always add protein powder to try to up the nutritional value a bit. I added a scoop of Quest Cinnamon Crunch Protein Powder and it worked out well. I did add in raisins and pecans, too, trying to use things that can be found in some carrot cakes. Thanks for the recipe!

    Reply
    • Lindsay says

      March 8, 2018 at 8:12 AM

      so glad to hear it!!! I might add some pecans to mine next time too!

      Reply
  13. Abby VanderWyst says

    March 9, 2018 at 2:12 PM

    These were great! My 4, 3 snd 1 year-olds inhaled them. I subbed local honey for the maple syrup and they were delicious. A perfect snack for kids and adults!

    Reply
    • Lindsay says

      March 11, 2018 at 8:39 PM

      yay! i’m glad you guys liked them!

      Reply
  14. Sarah says

    March 10, 2018 at 9:36 AM

    These are excellent. I made a batch his morning and I don’t see them lasting through the weekend. I used half honey and half maple syrup because I was low on syrup. Next time I’ll add just a pinch of salt too. But my carrot hating toddler is demolishing these, and I feel good about it!!

    Reply
    • Lindsay says

      March 11, 2018 at 8:39 PM

      so glad to hear it!

      Reply
  15. Lisa says

    March 11, 2018 at 4:21 PM

    These look great! My kids gobble up anything involving roasted carrots, and I’m sure they’ll love these. We use roasted carrots for carrot cake smoothies too.

    Reply
  16. Amanda says

    March 11, 2018 at 7:29 PM

    Do you store these in the fridge or countertop? Thanks for the ride recipe, I’m always looking for heathy yummy treats for my family.

    Reply
    • Lindsay says

      March 11, 2018 at 8:38 PM

      i would store them in the fridge

      Reply
  17. Erin says

    March 12, 2018 at 10:32 AM

    I’m excited to try these! But I don’t have a blender. Do you think I could get away with mixing by hand?

    Reply
    • Lindsay says

      March 12, 2018 at 10:40 AM

      hmmm you’d have to make sure your carrots are super soft so you could smash them up. A food processor would work too if you have one.

      Reply
  18. Kim Lacher says

    April 13, 2018 at 8:32 AM

    These are amazing!! And toddler approved: both my 1 year old and 2.5 year old LOVED them… and so did I!

    Reply
    • Lindsay says

      April 13, 2018 at 9:36 AM

      yay! a new snack to add to the rotation!

      Reply
  19. Vanessa says

    April 13, 2018 at 4:01 PM

    We absolutely LOVE these bars! I make them weekly and my daughter and I gobble them up! 🙂 I do find that the batter is super thick, so thick it gets stuck in my blender and I have to add more liquid in order to get it smooth. Am I doing something wrong?

    Reply
    • Lindsay says

      April 16, 2018 at 6:36 PM

      if you have a food processor you could try them in there! I find that to be easier unless you have a really high-powered blender.

      Reply
      • Vanessa says

        April 16, 2018 at 8:47 PM

        I have a Vitamix so it’s definitely more powerful than my food processor but I will try the food processor anyway next time to see if it works better. Thank you! 🙂

        Reply
  20. Pam says

    April 23, 2018 at 7:05 AM

    My little one hasn’t been eating much lately so I whipped some of these up and they were a hit! Makes me feel better she’s getting some goodness in her.

    Thanks for sharing 🙂

    Reply
    • Lindsay says

      April 23, 2018 at 7:06 AM

      oh good!!! that makes me so happy!

      Reply
  21. Kat says

    April 23, 2018 at 4:47 PM

    Made these and they are yummy but definitely could use some salt! Most baked goods have a bit to balance out sweetness. Roasted carrots for sure need some in my opinion.

    Reply
  22. Laura says

    April 25, 2018 at 10:52 PM

    These were delicious. My picky daughter loved them. LIke Vanessa, the batter was super thick. I added another’s 1/4 cup of milk just to get it blended. It was still really hard getting out of the blender. I have a VItamix blender too.

    Reply
    • Lindsay says

      April 26, 2018 at 9:33 PM

      hmm I’m wondering if it has to do with the moisture of the carrots. Not sure. If they’re still turning out well with some added milk then I’m not too worried about it! But i have switched over to using the food processor when i make these because it’s just easier for me.

      Reply
  23. Jessica says

    May 6, 2018 at 1:27 PM

    I made these yesterday for my son and he loves them! He is super picky and hates carrots so I was really excited that he liked these so much!

    I did want to add that he has an egg allergy so I substituted the egg for 1/4 cup applesauce and it turned out great! I also used almond milk instead of cows milk. Thank you!

    Reply
  24. Angie says

    June 24, 2018 at 1:44 PM

    I have some leftover shredded carrots…do you think that would work in place of the roasted carrots? Would I add more liquid,in addition to more maple syrup, to make up for it?

    Reply
    • Lindsay says

      June 24, 2018 at 7:41 PM

      they should work. I’d probably add about 2 more tbsp of maple syrup to make up for the lack of sweetness that the roasting adds.

      Reply
  25. Elva says

    July 3, 2018 at 3:05 AM

    I have sweet potatoes right now. I wonder if that would work just as well as the carrots.

    Reply
    • Lindsay says

      July 4, 2018 at 7:48 AM

      they would probably be good!

      Reply
  26. Kylie says

    November 12, 2018 at 1:30 PM

    Hey Lindsay!

    I Just wanted to come on here and let you know that because of an instagram post/insta-story that you shared the other day, I decided these Carrot Oat Bars looked too good not to try and let me just say, that these are perfect!

    I even let my 18 (almost 19) month old to help me pour the ingredients into our food processor. At first, with having him help me I was a little nervous and unsure but I guided him throughout the process of pouring certain things into the processor and he loved it. After they were done, we let them cool and tried them out. We are both loving them. I did think they would be a little sweeter, however the more I have been eating them, the more I like their natural light sweetness better than anything else and so does little man. These will definitely be a weekly staple now around our house. Thank you SO much for sharing. Can’t wait to try more recipes and congratulations again on the arrival of your new little one to come in the next few weeks!

    Warmest Wishes,

    Kylie

    Reply
    • Lindsay says

      November 16, 2018 at 7:35 PM

      this makes me so happy! so glad you guys liked them 🙂

      Reply
  27. Laurel says

    December 1, 2018 at 1:50 PM

    These are so good! My incredibly picky son loved them too! He ended up eating half the recipe!! My 2 and 3 year old made them, and loved helping out.

    Reply
    • Lindsay says

      December 10, 2018 at 7:36 AM

      awesome!!

      Reply
  28. Vanessa says

    December 19, 2018 at 7:14 PM

    I love this recipe! The first time I made them I didn’t roast enough carrots so I added one cup of frozen raspberries and it turned out wonderfully well! This is such a terrific recipe to use substitutions in and keep interesting and healthy! Thank you so much for sharing it!

    Reply
    • Lindsay says

      January 15, 2019 at 7:44 AM

      love the raspberry addition!!

      Reply
  29. Maureen Darby says

    January 6, 2019 at 8:33 PM

    Can’t seem to find a 9×9 glass pan anywhere…

    Reply
    • Lindsay says

      January 15, 2019 at 7:41 AM

      i use a 9×9 metal pan

      Reply
  30. Caroline says

    January 28, 2019 at 10:27 PM

    These have become a staple in our house! My 2 year old and husband love them. We make a double batch in a 13×9 and add approximately 10 more minutes to the baking time. Have tried different mix ins, the usual is pumpkin seeds, raisins and sometimes dried cranberries. They also freeze really well! My daughter loves them so much we need to keep a backup container in the freezer just in case.

    Reply
    • Lindsay says

      January 30, 2019 at 7:39 PM

      yay! so glad you love them!

      Reply
  31. Jorda says

    February 17, 2019 at 11:17 AM

    Hi.could I use sugar instead if so how much. Txs

    Reply
    • Lindsay says

      February 17, 2019 at 7:57 PM

      you could probably sub equal amount of sugar

      Reply
  32. Taylor E. says

    September 6, 2019 at 9:13 AM

    I have had these bookmarked for a while and finally made them. My toddler loved helping with prep, and the whole family gives them a thumbs up! Froze some for easy snacks heading into this busy season. Thanks for another recipe that uses staple ingredients with a veggie-packed twist!

    Reply
  33. Andrea says

    September 8, 2019 at 2:09 PM

    These are fabulous! My 13 month old loves them and my husband has even taken a liking to them. Thanks a bunch for sharing them!!

    Reply
    • Andrea says

      March 10, 2020 at 12:38 PM

      This is a wonderful recipe to use with your children in the kitchen. After watching Lyssie make them, I gave it a shot with my 14 month old and we’ve made them regularly for months now. Thanks for the inspiration all around

      Reply
  34. Cat says

    November 25, 2019 at 8:04 PM

    These are amazing! Thank you so much for the recipe. I will be making them again for sure. I followed the recipe but added mix-ins (raisins, toasted chopped pecans, unsweetened coconut). I baked in a pyrex dish which was more like 8×8 so I added a little time.

    Reply
  35. Kelsey says

    December 22, 2019 at 2:08 PM

    I made these last week and they are absolutely amazing! My toddler, husband and myself all loved them! Added this to my recipie book 🙂

    Reply
  36. Kaitlyn says

    May 20, 2020 at 9:11 PM

    Any suggestions on what to use if I don’t have syrup?
    Thanks!

    Reply
    • Lindsay says

      May 26, 2020 at 12:25 PM

      honey or regular sugar should work!

      Reply
  37. Cate says

    May 22, 2020 at 8:05 PM

    The carrot oat bars are delicious. I did add raisins and unsweetened coconut. Great healthier choice for a snack.

    Reply
  38. Sheena says

    July 8, 2020 at 10:47 PM

    My kids love these. I’ve made them with and without chocolate chips (1/4 cup) and they eat them both ways.

    Reply
  39. Sonali says

    July 25, 2020 at 1:10 AM

    So so yummy! My 3yo loved them too! A bit thick so I had to add a little more milk and they turned out delicious. Thank you Lindsay!

    Reply
  40. Vibha Mahadeo says

    September 15, 2020 at 3:22 PM

    We love these!!

    We opted for some chocolate chips to be added and it’s soft and delicious. I make it in a 9×9 pan and bake it in my toaster oven!

    Reply
  41. Cecilia says

    October 25, 2020 at 11:01 AM

    Hi Lindsay! Quick question – if I sub oat flour for the rolled oats, how much should I add? Would the recipe still work?

    Reply
    • Cecilia says

      October 26, 2020 at 7:51 PM

      Ended up making half of the recipe (didn’t have enough carrots!) with oats not oat flour. Did use an entire egg but cut back a bit on the milk. Halved the rest of the ingredients and baked in an 8 inch circle pan. Turned out great! I cut them into triangles and my almost 2 year old was convinced he was eating cake!

      Thanks for another great recipe Lindsay!

      Reply
  42. Robin McLawhorn says

    November 17, 2020 at 1:01 PM

    Love these. Easy and a huge hit for my kids.

    Reply
  43. Marina says

    December 19, 2020 at 2:57 PM

    I made these for my 11 month old, and they’re super tasty! I made a few changes. No maple syrup since I’m not adding sweeteners for him yet. I subbed avocado oil and it worked fine. I used hemp seeds instead of flax. And I made them in silicone muffin tins! Came out perfect, very tasty, wonderful texture. We’ll be making regularly!

    Reply
  44. Kookie says

    February 26, 2021 at 11:27 PM

    Kid and mom approved! Only two mods were adding baking powder because I prefer a lighter texture, using agave syrup because that’s what I had, and adding raisins because apparently one child is constipated. The kids inhaled it.

    Reply
  45. Tim says

    March 2, 2021 at 3:12 AM

    I substituted no-sugar added applesauce for the maple syrup to make it more diabetic friendly. Turned out great. A very satisfying treat.

    Reply
  46. Andrea says

    January 25, 2022 at 2:05 PM

    We love these carrot oat bars! My kiddos can’t get enough of them. Thank you for continuing to share your wonderful recipes!

    Reply
  47. Lauren K says

    January 30, 2022 at 2:13 PM

    I’ve been making carrot oat bars on and off for years! I store in the fridge and usually freeze part of them all cut up as well. They are a great snack or part of a meal. I add shredded coconut, and ground flax or hemp seeds for the extra boost of omega 3’s! I make with unsweetened almond milk. They’re so good

    Reply
    • Lindsay says

      February 1, 2022 at 6:11 AM

      ooh love the coconut addition!

      Reply
  48. Jess says

    July 10, 2022 at 9:30 AM

    My 1 year old loves these so much. Do you have freezer recommendations for making a double batch and freezing half?

    Reply
    • Lindsay says

      July 19, 2022 at 10:53 AM

      you can definitely make a double batch, maybe in a 9×13 pan? then just slice, let cool and freeze in a ziploc bag.

      Reply
  49. Kayla says

    February 10, 2023 at 10:10 AM

    Do these go in the freezer well? I am trying to find some hidden veggie recipes to use not just for my daycare but for my toddlers also. I want to try and start making these on sundays which means they would need to sit in the fridge or freezer for a few days

    Reply
    • Lindsay says

      February 22, 2023 at 8:15 PM

      yes! They freeze great!

      Reply
    • Nancy says

      March 27, 2023 at 11:20 PM

      Second time I am making these bars. They are so good and I change the recipe each time. I use raw carrots, oat flour and coconut flour along with coconut sugar or agave instead of maple syrup. I also added golden raisins and used kefir instead of milk. Very moist and a delicious breakfast treat. Thanks!

      Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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