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Carrot cake breakfast bars are made with gluten free oats, warming brown sugar, and grated fresh carrot, making these the perfect on the go breakfast!Jump to Recipe
Carrot cake breakfast bars
If you’re looking for a breakfast that tastes more like your favorite carrot cake, I’ve got you covered! These gluten free carrot cake breakfast bars are what dreams are made of! They are moist, warming, and loaded with flavor!
Of course, you can’t forget the cream cheese frosting, but this isn’t just any plain ol’ cream cheese frosting! The icing is made with maple syrup because it pairs so well with the carrots. Trust me, the icing is addiciting!
These healthy carrot cake bars are made gluten free by using protein dense oat flour. I have all the tips on how to make oat flour in seconds using instant oats and a blender. It’s so easy to make and it provides lots of protein to give you that boost you need in the morning!
Carrot cake breakfast bar ingredients
- Carrot– A fresh carrot is grated to give these bars the right amount of carrot flavor.
- Oats– Instant oats are perfect for this recipe because they are smaller than rolled oats and they create less crumbly bars.
- Eggs– The eggs help bind the ingredients.
- Vanilla extract– I love using my homemade vanilla extract for this recipe, it’s super flavorful and it has the vanilla seeds in it, giving it more of an artisan feel.
- Brown sugar– Light brown sugar adds the perfect amount of sweet warmth to these carrot cake breakfast bars.
- Cream cheese– The cream cheese is used as a base for the cream cheese maple icing.
- Confectioner’s sugar– Powdered sugar is used for the icing.
- Maple syrup– The maple syrup in the icing compliments the carrot cake breakfast bars so well!
- A few more staples– Baking soda, salt, cinnamon, nutmeg, and vegetable oil are also needed to make this recipe.
How to make oat flour
Oat flour is so simple to make, all you need is a food processor or blender! Add 1 1/4 cup of instant oat to the blender and blend for 30-60 seconds until it turns into a fine flour. It’s really that easy! You can store excess flour in an airtight container for up to 3 months in the pantry or 6 months in the freezer.
How to make carrot cake
- Combine the wet ingredients. Preheat the oven to 350 degrees. Grate the carrot into a medium sized bowl. Add the eggs and whisk well. Add the oil and vanilla extract and mix well. Set the bowl to the side.
- Combine the dry ingredients. Add the oat flour, oats, brown sugar, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl and mix well.
- Combine all the ingredients. Pour the wet ingredients into the dry ingredients, then stir to combine. Grease a 9X9 baking dish and pour the batter into the pan.
- Bake the breakfast bars. Place the baking dish in the oven and bake for 30 minutes. Remove the baking dish out of the oven and allow them to rest for 15-20 minutes (they will be really crumbly if you cut into them while they are still hot).
- Make the icing. Combine the cream cheese, confectioners sugar, vanilla extract, and ample syrup in a bowl. Use a handheld electric mixer on low speed to mix until the icing is smooth. Place the icing in a piping bag and top the bars with it, or you can use a knife to spread the icing over the bars.
- Serve. Slice the bars with a knife and serve! Mangia!
How to store
You can store these carrot cake breakfast bars at room temperature for 3 or 4 days. Store them in an airtight container.
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Carrot Cake Breakfast Bars
Carrot cake breakfast bars are made with gluten free oats, warming brown sugar, and grated fresh carrot, making these the perfect on the go breakfast!
- 1/2 cup grated carrot
- 2 eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup instant oats
- 1 cup oat flour see notes
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
Maple cream cheese icing
- 3 oz cream cheese room temperature
- 1 cup confectioner's sugar
- 4 tbsp 100 % maple syrup
- 1 tsp vanilla extract
Combine the dry ingredients. Preheat the oven to 350 degrees. Add the grated carrot and eggs to a medium size bowl and whisk to combine. Stir in the vegetable oil and vanilla extract. Set the bowl to the side.
Combine the dry ingredients. Add the instant oats, oat flour, brown sugar, cinnamon, baking soda, salt, and nutmeg to a medium sized bowl and stir to combine.
Combine all the ingredients. Add the wet ingredients to the dry ingredients and stir until it is just combined. Grease a 9X9 baking dish, then pour the batter in the dish.
Bake the breakfast bars. Place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and allow them to cool for 15-20 minutes.
Make the icing. Combine the cream cheese, confectioner's sugar, maple syrup, and vanilla extract in a bowl. Use a hand held mixer on low speed to combine until the icing is smooth. Spread the icing on the breakfast bars.
Serve. Slice the breakfast bars and serve. Mangia!
To make the oat flour:
Add 1 1/4 cup of instant oat to the blender and blend for 30-60 seconds until it turns into a fine flour. It’s really that easy! You can store excess flour in an airtight container for up to 3 months in the pantry or 6 months in the freezer.
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