Healthy Carrot Cake Baked Oatmeal Bars
Healthy Carrot Cake Baked Oatmeal Bars are the perfect breakfast. They are easy to make and filled with nutritious ingredients making it a great way to start the day.
These Carrot Cake Baked Oatmeal Bars are the perfect morning treat. A treat in the healthiest way possible! These bars can be the perfect comfort breakfast or good-for-you dessert at night!
Whether you’re having breakfast at home or work, they are just as delicious. The carrot cake adds such a delicious flavor to the oats, especially when paired with a creamy nut butter.
I share some other toppings / mix-in suggestions later on but one of my favorites to add is nut butter. I used sunflower butter in the picture above.
In addition, I love to add fresh fruit, hemps seeds and chia seeds. These ingredients add some healthy fats, protein and texture variety.
With just a few ingredients, you’ll be enjoying these bars in no time!
How to Make the Carrot Cake Baked Oatmeal Bars
- The first thing we want to do is make the flax egg. You may be wondering, how do I make a flax egg?
- A flax egg is made by combining 1 tbsp of ground flax seed with 2 tbsp water. Let it sit for 5-8 minutes before adding it to the food processor.
- Next, you are going to prep the loaf pan! Line the loaf pan with a piece of parchment paper. It should be just wide enough to cover the bottom. This is essential for easy removal!
- In a food processor, add all of the ingredients and pulse until you get a cohesive, smooth batter.
- Pour the batter into the pan and spread into an even layer.
- Bake in the oven at 350 degrees F for 18-20 minutes.
- You will know that the bars are done once the outer edges are golden. Another test to see if it’s done is by sticking a toothpick in the center. The tooth pick should come out clean when done!
- Lastly, let the bars cool for a minimum of 30 minutes to an hour before slicing.
- Add toppings and enjoy!
Mix-In and Topping Suggestions
- shredded coconut
- hemp seeds
- chia seeds
- almond slivers
- sunflower butter
- maple syrup
- fresh fruit
- other nut butters
- other crushed nuts
Frequently Asked Questions
No, those will have a thicker and different texture than grating the carrots yourself.
Yes! The ratio between the two is 3/4 cups of oat flour = 1 cup of rolled oats.
I recommend using honey or date syrup if you’re not going to use maple syrup. This will ensure a similar texture and final result.
I usually eat 2-3 bars per sitting but you could also just eat 1! Being made with such healthy ingredients, I recommend eating until satisfied. If you’d like to make more servings, double or even triple the batch and bake in a bigger pan.
Store in airtight container for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 1 month.
Related Recipes that are PERFECT for Fall!
- Blueberry Baked Oats without Banana
- Easy Buckwheat Pumpkin Bread
- Bakery Style Pumpkin Muffins
- Buckwheat Banana Bread
- Pumpkin Protein Pancakes
- Gluten Free Pumpkin Snickerdoodle Cookies
Carrot Cake Baked Oatmeal Bars
- 1 cup carrots, shredded
- 1.5 cups rolled oats
- flax egg, see instructions above
- 2 tbsp maple syrup
- 1/3 cup almond milk, unsweetened
- 1/2 tsp baking powder
- food processor or blender
- loaf pan
- Preheat the oven to 350 degrees F
- Make the flax egg and prep all of the ingredients
- Add all of the ingredients into a food processor and pulse until combined. The texture should be relatively smooth without large clumps.
- Pour into a loaf pan that is lined with parchment paper and covered with nonstick spray of choice (I prefer coconut oil spray).
- Bake for 18-20 minutes. The edges should be golden and a toothpick will come out clean when it's done baking!
- Let cool for a minimum of 30 minutes to 1 hour
- Slice the Carrot Cake Baked Oatmeal and enjoy!