Carrot Cake Oatmeal Breakfast Bars
Prep Time: 5 mins
Cook Time: 35 mins
Serves: 12
Ingredients
- 2 1/2 cups rolled oats
- 1 tsp. Baking powder
- 2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Sea salt
- 1 egg
- 1 cup silk protein nutmilk (or milk of choice)
- 1/4 cup coconut oil, melted and cooled slightly
- 1/3 cup maple syrup
- 1 tsp. Vanilla
- 1/2 cup grated carrots
For the frosting:
- 1/2 cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
- 1 tbsp. Maple syrup
- 1/2 tsp. Vanilla
Directions
- Preheat oven to 350 °F.
- In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
- In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
- Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
- Pour oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth. Feel free to add a teaspoon of milk if you like a creamier frosting!
- Slice the bars into 16 pieces and drizzle the cream cheese frosting over top.
