Carrot Cake Oatmeal Breakfast Bars

Prep Time: 5 mins

Cook Time: 35 mins

Serves: 12

Carrot Cake Oatmeal Breakfast Bars


  • 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


  1. Preheat oven to 350 °F.
  2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
  3. In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
  5. 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.
  6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. 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!
  8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top.