Carrot cake is a classic flavor combination. These carrot cake oatmeal bars are a delicious way to enjoy it for breakfast! Wholesome and hearty, low in sugar and studded with nutrient-rich mix ins.
Every spring I ask myself the same question: what else can I carrot cake? I’m admittedly not a cake-lover but carrot cake is one of my favorite treats. I love all of the texture and warm spices. Don’t even get me started on the cream cheese frosting! It pairs so well and feels indulgent without the sugar crash of traditional frostings.
After seeing the blended baked oats trend really take off, I wanted to put my own spin on it. And while you can certainly eat this as a baked oatmeal with a fork, you can also cut it into smaller squares and pick it up. Hence, carrot cake oatmeal bars. I added a squeeze of lemon juice for brightness in a quick and easy cream cheese frosting. Sweetened with maple syrup and full of fiber, these will be a new favorite for any of my fellow carrot cake lovers out there!
- baking powder
- oat milk
- vanilla bean paste
- maple syrup
- olive oil
- mix-ins: raisins, walnuts, coconut
- frosting: cream cheese, lemon juice, additional maple
Perhaps the most alluring quality of these is they come together in a blender. Everything gets chopped up nice and tiny so it eats more like a cake and less like… well, oatmeal. Plus it’s fast and easy. Just blend and pour in a baking dish, then mix in your dried fruit and nuts.
This recipe makes a small batch (2 large servings; 4 small bars) but it’s really easy to scale because there aren’t any eggs involved. I use a 5×7″ baking dish but feel free to double this and use something bigger.
- Leave off the frosting, or use dairy-free cream cheese (like Kite Hill) to keep these vegan
- All of the mix-ins are optional, but I’m team “loaded” carrot cake
- Use vanilla extract in place of the paste if you don’t have it on hand
- Any unsweetened milk or milk alternative will work in place of the oat milk.
Make these for a grab and go breakfast at the beginning of the week or for a hosted brunch. The beauty of them: they’re special enough to serve at a holiday gathering but simple enough to make just for you. Your choice!
You might also like:
- Zucchini Banana Bread Baked Oatmeal
- Loaded Oatmeal Cookie Energy Bites
- Basic Banana Overnight Oats (with a carrot cake option!)
Carrot Cake Oatmeal Bars with Lemony Cream Cheese Frosting
Carrot cake is a classic flavor combination. These bars are a delicious way to enjoy it for breakfast! Wholesome and and hearty, low in sugar and studded with nutrient-rich mix ins.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 Tablespoon whole-milled flaxseed
- 1/4 teaspoon kosher salt
- 1/3 cup shredded carrot (about 1 medium)
- 1/2 cup unsweetened oat milk
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 2 Tablespoons pure maple syrup
- 1 Tablespoon olive oil
- 1 Tablespoon raisins
- 1 Tablespoon chopped walnuts
- 1 Tablespoon coconut flakes
- optional: mix up some cream cheese, maple syrup and a squeeze of lemon juice to make a “frosting”
- Preheat oven to 375° F. Coat a small baking dish with cooking spray.
- Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.
- Add raisins, walnuts and coconut and stir in gently.
- Bake 30 minutes or until middle is completely cooked (I used a paring knife to check doneness).
- Spread cream cheese frosting over the top if using.
- You can also top with plain yogurt for extra protein if eating these at breakfast. It will mimic the cream cheese frosting without any added sugar! Keep it vegan by eating sans frosting.
- Serving Size: 1/2 the recipe
- Calories: 375 calories
- Fat: 15 grams
- Carbohydrates: 53 grams
- Fiber: 7 grams
- Protein: 7 grams
Keywords: carrot cake, oatmeal recipes, easter recipes, spring recipes, healthy breakfast, high fiber, gluten-free
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