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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.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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”

Instructions

  1. Preheat oven to 375° F. Coat a small baking dish with cooking spray.
  2. Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.
  3. Add raisins, walnuts and coconut and stir in gently. 
  4. Bake 30 minutes or until middle is completely cooked (I used a paring knife to check doneness).
  5. Spread cream cheese frosting over the top if using.

Equipment

Notes

  • 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.

Nutrition

Keywords: carrot cake, oatmeal recipes, easter recipes, spring recipes, healthy breakfast, high fiber, gluten-free