Carrot Cake Breakfast Bars


The thing I love about a good recipe (aka one that works and works well) is the opportunity to get a little extra creative with it. Don’t get me wrong, I do abide by the saying, “if it ain’t broke don’t fix it”, however, no one said anything about if it “ain’t broke why not making it even better”, right?

Well, that’s where these breakfast bars come in. A sort of spin off of my Oatmeal Berry Breakfast Bars, these ones are the best combination of breakfast and dessert- and there is absolutely NOTHING wrong with that! This recipe combines all of the traditional flavors of carrot cake like sweet carrot (duh), warming cinnamon, plump raisins, crunchy coconut and of course the perfect creamy-peanut-buttery frosting you’ll probably end up licking off of the spoon (no judgement).

I’m sure the minute that you read “carrot cake” you immediately scrolled down to the ingredients to assess the sugar damage. Well, you’ll be scrolling a long while since, wait for it…there is NONE! Yes, you read that right, no sugar and no junk equals no unnecessary calories. These bars are sweetened only naturally with bananas and are just 150 calories a bar!

This healthy spin on the traditional dessert makes the perfect easy grab and go breakfast, snack, or anytime treat!



Carrot Cake Breakfast Bars

Author: The Happy Hungry Yogi


Yields: 9 Bars

Prep time: 10 minutes

Bake time: 40 minutes


  • 2 tbsp ground flax
  • 4 tbsp water
  • 2 large very ripe bananas
  • 1 c unsweetened dairy-free milk (I used vanilla almond)
  • 2 tbsp coconut oil (it only needs to be soft not melted)
  • 2 tsp vanilla extract
  • 2 1/2 c gluten-free rolled oats
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 c shredded carrot
  • 1/3 c unsweetened coconut flakes
  • 1/3 c raisins

Peanut Butter Yogurt Frosting

  • 1 c plain skyr or greek yogurt
  • 1 tbsp creamy natural peanut butter



  1. Preheat your oven to 375F. Lightly spray a 9×9 baking dish and set aside.
  2. In a small bowl combine the ground flax and water. Give a quick stir and set aside for 5 minutes.
  3. In a large mixing bowl mash the bananas until almost no lumps remain.
  4. Add the milk, coconut oil, vanilla, and flax mixture once it has thickened to the bananas. Mix by hand to combine all of the wet ingredients.
  5. Next, add the oats, cinnamon, ginger, nutmeg, baking powder, and sea salt and mix again to incorporate all of the ingredients together (the mixture will be a bit lumpy which is okay).
  6. Carefully fold in the carrots, coconut, and raisins.
  7. Pour the contents into the prepared baking dish and smooth with a spatula to even out.
  8. Bake for 40 minutes or until center is set and edges and top are golden brown.
  9. In the meantime, prepare the frosting by mixing together the yogurt and the peanut butter. Refrigerate in a covered container until ready to serve.
  10. When the bars are ready allow them to cool completely before frosting and slicing.

Storing: Bars and frosting will keep for up to 5 days in an airtight container in the fridge or you can freeze for a longer shelf life. I recommend frosting only when ready to enjoy so the bars don’t stick together when storing.


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