These SIMPLE Healthy Carrot Cake Oatmeal Breakfast Bars are perfect for a quick breakfast, snack, or satisfying dessert! Crafted without any refined sugar and topped with a mouthwatering maple cream cheese icing.
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Attention all carrot cake enthusiasts! You’ll adore this warm and tasty healthy carrot cake bar recipe. I first presented this recipe back in 2017, but I’ve since received some feedback about the bars being too crumbly and breaking apart. SO I have experimented and adjusted this recipe multiple times, and I’m THRILLED with the results! I discovered that using quick oats instead of rolled oats helped the bars maintain their structure, resulting in a more cake-like texture while still keeping their form. Crafted with nourishing ingredients, the maple cream cheese drizzle on top is literally the cherry on top!
Reasons to Love this Recipe
- These healthy carrot cake bars are incredibly easy to prepare—all in one bowl!
- Made healthier with whole grain oats, a generous cup of carrots, and no butter or added sugars. Topped with a creamy cream cheese frosting!
- Enjoy these bars as a quick breakfast option, a snack during the day, or even as healthy dessert treats.
- Ideal for Easter brunch and filled with an entire cup of grated carrots!
Ingredients Required
- quick oats – I opted for Bob’s Red Mill quick-cooking oats; ensure they’re certified gluten-free for GF bars. I wouldn’t recommend using old-fashioned rolled oats due to measurement discrepancies since quick oats are more compact.
- oat flour – this contributes to a lighter texture in the bars and works wonderfully with the oats. See notes below for making your own oat flour. You could also use a gluten-free flour blend (1 to 1), whole wheat flour, or all-purpose flour. Almond flour or coconut flour do not work well in these bars.
- baking powder – serves as a leavening agent aiding the bars to rise.
- carrots – you’ll need one packed cup of shredded carrots, approximately 2 medium carrots. Use a box grater or food processor to shred. Pre-shredded carrots from the store are also suitable.
- eggs – provide protein and contribute to the bars’ fluffy texture and height.
- coconut oil – adds moisture and fluffiness! Feel free to switch to another oil of your choice or even butter.
- sweeteners – I used a blend of maple syrup and cane sugar for natural sweetness without any refined sugar. Honey, coconut sugar, or other natural sweeteners work as well.
- vanilla extract – adds an extra flavor boost.
- warm spices – a mix of cinnamon, nutmeg, and salt.
Feel free to mix in delightful additions such as raisins, chia seeds, chopped walnuts, pecans, or any other nuts you prefer. Consider sprinkling them atop the maple cream cheese glaze for a tasty treat!
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 another medium bowl, whisk together the eggs, maple syrup, cane sugar, coconut oil, and vanilla until thoroughly combined. Add the wet mixture to the dry ingredients, incorporate the shredded carrots, and stir until just mixed.
- Bake the bars. Transfer the carrot cake batter into a prepped 8×8-inch baking pan lined with parchment paper. Bake in the oven at 350°F for 25 to 30 minutes, until edges turn golden brown or a toothpick inserted in the center comes out clean. Allow the carrot oat bars to rest for 5 minutes before removing from the pan and cooling completely on a wire rack.
- Create cream cheese frosting. While the bars are cooling in the baking pan, combine cream cheese, maple syrup, milk, and vanilla extract in a stand mixer bowl (or an electric hand mixer) and whip on high until smooth. Adjust consistency by adding more milk one teaspoon at a time if desired.
- Finish the bars. Drizzle the healthy cream cheese frosting over the cooled bars and cut into 16 pieces. Enjoy!
How to Prepare Your Own Oat Flour
To create your own oat flour, simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until you achieve a fine, powdery consistency – and that’s all there is to it! While you can purchase oat flour at the store, this method is cost-effective, and the flour can last up to three months in your pantry. For reference, the ratio for oat flour is one cup of oats equals one cup of oat flour, making it quite simple to measure.
Storage and Preparation
To Store: Keep these carrot cake oatmeal bars in a sealed, airtight container or wrapped in plastic wrap for up to 5 days in the refrigerator. I prefer to store them in a single layer to avoid disturbing the cream cheese frosting.
To Freeze: These healthy bars freeze exceptionally well! I suggest freezing them individually, allowing you to pull them out as needed. When ready to eat, simply microwave for 30 to 40 seconds or let them thaw at room temperature. These bars will last in the freezer for up to 3 months, making for an ideal snack!
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I hope everyone enjoys these Carrot Cake Oatmeal Breakfast Bars! If you love them as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! Follow for more healthy recipes!