These SIMPLE Healthy Carrot Cake Oatmeal Breakfast Bars provide a convenient on-the-move breakfast, snack or nutritious dessert! Crafted without refined sugar and topped with a delightful maple cream cheese frosting.
Table of Contents
Attention carrot cake fans! This delightful and warming healthy carrot cake bar recipe is sure to please. I first shared it in 2017, but over time, I’ve received feedback that the bars tended to crumble too easily. Therefore, I’ve conducted multiple tests, made adjustments, and I’m THRILLED with the results! Switching to quick oats instead of rolled oats has significantly improved their cohesion, giving them a more cake-like structure while retaining their shape. With wholesome ingredients and the maple cream cheese drizzle on top, it’s the perfect finishing touch!
Why You’ll Adore this Recipe
- These nutritious carrot cake bars are incredibly quick to prepare using just one bowl!
- Made healthier through whole grain oats, a generous cup of carrots, and no butter or added sugars. Topped with a rich cream cheese frosting!
- These bars are perfect for a quick breakfast, a midday pick-me-up, or even as healthy dessert options.
- Ideal for Easter gatherings and bursting with a full cup of grated carrots!
Ingredients Required
- quick oats – I utilized Bob’s Red Mill quick-cooking oats; ensure they are gluten-free if you’re making GF bars. I advise against using old-fashioned rolled oats as the measurements differ due to quick oats being more densely packed.
- oat flour – this gives the bars a lighter texture and complements the oats perfectly. See notes below to learn how to make your own oat flour. Alternatively, you may use a 1-to-1 gluten-free flour blend, whole wheat flour, or all-purpose flour. Almond or coconut flour is not recommended in this recipe.
- baking powder – serves as a leavening agent to help the bars rise.
- carrots – you’ll need one generous cup of shredded carrots, approximately 2 medium-sized carrots. Use a box grater or food processor for shredding. Store-bought pre-shredded carrots are fine too.
- eggs – contributes protein and provides the bars with their light and airy texture.
- coconut oil – for added moisture and fluffiness! Feel free to substitute another type of oil or butter if preferred.
- sweeteners – I combined maple syrup and cane sugar for natural sweetness without refined sugar. Honey, coconut sugar, or other natural sweeteners may also work.
- vanilla extract – adds an extra layer of flavor.
- warm spices – a mix of cinnamon, nutmeg, and salt
Feel free to incorporate fun mix-ins like raisins, chia seeds, chopped walnuts, pecans, or any nuts you prefer. You could even sprinkle them over the maple cream cheese glaze for an extra tasty touch!
Steps to Create Carrot Cake Oatmeal Bars
- Combine ingredients. In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, cinnamon, nutmeg, and salt. In a separate medium bowl, whisk the eggs, maple syrup, cane sugar, melted coconut oil, and vanilla until well-blended. Pour the wet ingredients into the dry ingredients, incorporate the shredded carrots, and mix until just combined.
- Bake the bars. Pour the batter into a prepared 8×8-inch baking pan lined with parchment paper. Bake at 350 degrees F for 25 to 30 minutes, or until the edges are golden brown or a toothpick inserted in the center comes out clean. Allow the bars to rest for 5 minutes before removing from the pan, then cool completely on a wire rack.
- Prepare cream cheese frosting. While the bars cool in the baking dish, add the cream cheese, maple syrup, milk, and vanilla extract to a stand mixer bowl (or use an electric hand mixer) and whip on high until creamy. You can add more milk, one teaspoon at a time, until achieving your preferred creaminess.
- Finish the bars. Once cooled, drizzle the healthy cream cheese frosting over the bars and cut into 16 pieces. Enjoy!
How to Make Oat Flour at Home
To create your oat flour, simply blend rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powder-like consistency – and that’s all there is to it! While you could purchase oat flour from the store, this method is cost-effective, and the flour can last up to three months in your pantry. The ratio is straightforward: one cup of oats equals one cup of oat flour.
Storage and Preparation
For Storage: These carrot cake oatmeal bars can be stored in a sealed, airtight container or wrapped in plastic wrap for up to 5 days in the fridge. It’s best to store them in a single layer to avoid disturbing the cream cheese frosting.
For Freezing: These nutritious bars freeze exceptionally well! I recommend freezing them individually and thawing as needed. When it’s time to enjoy, pop them in the microwave for 30 to 40 seconds or let them come to room temperature. They can be kept in the freezer for up to 3 months, making for an ideal snack!
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I hope you all relish these Carrot Cake Oatmeal Breakfast Bars! If you enjoy them as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more nutritious recipes!
Dry Ingredients:
Wet Ingredients:
For the Frosting:
Preheat your oven to 350 degrees F.
In a medium bowl, whisk together quick oats, oat flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a different bowl, whisk together the eggs, melted coconut oil, maple syrup, cane sugar, and vanilla. Mix until thoroughly combined.
Pour the wet mixture into the dry ingredients, fold in the grated carrots, and combine until just mixed.
- Transfer the oat mixture to a prepared 8×8-inch baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the carrot cake bars to cool for 5 minutes, then remove them from the pan and cool completely on a wire rack before slicing. If you cut them while too warm, they might crumble.
While the bars cool, add cream cheese to a small bowl and microwave for about 30 seconds. Mix in the maple syrup, a tablespoon of milk, and 1/4 teaspoon of vanilla and whisk until smooth. Adjust the consistency with additional milk as needed.
Cut the bars into 16 pieces and drizzle the cream cheese frosting on top, enjoy!
Serving: 1bar | Calories: 106kcal | Carbohydrates: 11.7g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 3.7g | Cholesterol: 26.1mg | Sodium: 57.1mg | Fiber: 1.3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.