Carrot Cake Breakfast Bars
12
servings20
minutes25
minutes45
minutesThese breakfast bars are my morning version of classic carrot cake! I combined oats with grated carrots and a little cream cheese frosting to create the perfect breakfast when you’re short on time – or when you just feel like having cake for breakfast in a healthier way!
Ingredients
- Dry Ingredients
1 ½ cups quick oats
½ cup all-purpose flour
½ cup whole wheat flour (or substitute with more all-purpose flour)
1 tsp baking powder
2 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
- Wet Ingredients
2 eggs
½ cup unsweetened applesauce
½ cup olive oil
½ cup plain Greek yogurt
¼ cup maple syrup
¼ cup brown sugar
1 tsp vanilla extract
1 ½ cups grated carrots (about 2–3 carrots)
½ cup raisins
½ cup walnuts (optional)
- Frosting
½ block cream cheese (125g), at room temperature
3 tbsp plain Greek yogurt
3 tbsp maple syrup
½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9×9 baking pan with parchment paper.
- In a large bowl, mix the dry ingredients: 1 ½ cups quick oats, ½ cup all-purpose flour, ½ cup whole wheat flour (or swap for all-purpose flour), 1 tsp baking powder, 2 ½ tsp ground cinnamon, and ½ tsp ground nutmeg. Set aside.
- In another large bowl, mix the wet ingredients. Whisk together 2 eggs, ½ cup unsweetened applesauce, and ½ cup olive oil. Stir in ½ cup Greek yogurt, ¼ cup maple syrup, ¼ cup brown sugar, and 1 tsp vanilla extract. Add 1 ½ cups grated carrots and mix well.
- Gently fold the dry ingredients into the wet ingredients. Then add ½ cup raisins and ½ cup walnuts (optional).
- Pour the mixture into the baking pan and bake for 25–30 minutes, or until a toothpick comes out clean and the edges are lightly golden.
- Let the bars cool completely before preparing the frosting.
- In a bowl, use an electric mixer to blend: 1/2 block cream cheese at room temperature, 3 tbsp Greek yogurt, 3 tbsp maple syrup, and ½ tsp vanilla extract.
- Spread the frosting over the cooled bars, cut into 12 portions, and serve.
Notes
- These bars keep in the fridge in an airtight container for up to 5 days.
- To freeze: I recommend freezing them without the frosting in an airtight bag for up to 3 months.
