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!
Equipment
- 9X9 baking dish
- 3 medium sized bowls
- Spatula
- hand help electric mixer
Ingredients
- 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
Instructions
- 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!
Notes
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.
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.
Nutrition
Calories: 262kcalCarbohydrates: 48gProtein: 5gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 246mgPotassium: 169mgFiber: 2gSugar: 18gVitamin A: 1368IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.
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