Print

Carrot Cake Breakfast BarsIngredients Recipe

Carrot Cake Breakfast BarsIngredients Recipe
Print Recipe

★★★★★

5.2 from 29 reviews

These Carrot Cake Breakfast Bars offer a wholesome and delicious start to your day, combining the natural sweetness of shredded carrots and honey with hearty oats and whole wheat flour. Infused with warming spices like cinnamon, nutmeg, and cardamom, and topped with a light cream cheese and honey drizzle, they make a perfect grab-and-go breakfast or snack that’s both nutritious and satisfying.

Ingredients

Scale

For the Bars

  • 1 1/2 cups regular oats
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cardamom
  • 3/4 cup milk
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrot
  • 1/2 cup chopped pecans

For the Drizzle

  • 2 oz cream cheese, softened
  • 1 tablespoon honey

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch baking dish with non-stick cooking spray to ensure easy removal of the bars after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the oats, whole wheat flour, ground flaxseed, cinnamon, nutmeg, baking powder, allspice, salt, and cardamom until evenly combined.
  3. Add Wet Ingredients: Pour in the milk, honey, melted coconut oil, egg, and vanilla extract into the dry ingredients. Stir gently until just combined to avoid overmixing.
  4. Incorporate Carrots and Pecans: Fold in the shredded carrot and chopped pecans into the batter evenly.
  5. Transfer to Baking Dish: Pour the batter into the prepared baking dish, leveling the top. Optionally, sprinkle additional chopped pecans on top for added texture and flavor.
  6. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Remove the bars from the oven and transfer the dish to a wire rack to cool completely.
  8. Make the Drizzle: While the bars are cooling, use an electric mixer to beat the softened cream cheese until fluffy. Gradually add honey and continue beating until the mixture is creamy and smooth.
  9. Drizzle and Set: Drizzle the cream cheese and honey mixture over the cooled bars evenly. Allow the glaze to harden slightly before slicing and serving.

Notes

  • For a dairy-free option, substitute milk with almond milk and use a vegan cream cheese alternative for the drizzle.
  • These bars can be stored in an airtight container in the refrigerator for up to 5 days.
  • Feel free to swap pecans for walnuts or omit nuts for a nut-free version.
  • To make these bars vegan, replace the egg with a flaxseed egg and ensure your honey substitute complies with vegan standards (e.g., maple syrup).
  • For extra sweetness, add a handful of raisins or dried cranberries into the batter.

Nutrition

Keywords: carrot cake breakfast bars, healthy breakfast bars, oat bars, carrot oat bars, easy breakfast recipe, make-ahead breakfast, wholesome snacks

Find it online: https://bakedbylisa.com/carrot-cake-breakfast-barsingredients-recipe/