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), crunchy coconut and of course the perfect coconut icing 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 and are less than 150 calories per bar!
This healthy spin on the traditional dessert makes the perfect easy grab and go breakfast, snack, or anytime treat!
Carrot Cake Oatmeal Breakfast Bars
Author: The Hungry Happy Mama
Yields: 9 Bars
Prep time: 10 minutes
Bake time: 40 minutes
- 2 1/2 c gluten-free rolled oats
- 1 15oz can reduced fat coconut milk- reserve 3 tbsp of the cream for icing (can sub full fat also)
- 1/2 c chunky cinnamon applesauce
- 2 scoops vanilla collagen (optional)*
- 1 tbsp ground flax
- 1 tbsp coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 c shredded carrot
- 1/4 c unsweetened shredded coconut + more for topping
- 1/4 c crumbled walnuts + more for topping
- 3 tbsp coconut cream (see above)
- 1/2 scoop vanilla protein powder
- Preheat your oven to 375F. Lightly spray a 9×9 baking dish and set aside.
- In a large bowl mix together the oats, coconut milk, applesauce, collagen, flax, coconut oil, baking powder and sea salt.
- In a large mixing bowl mash the bananas until almost no lumps remain.
- Fold in the carrot, coconut, and walnuts.
- Once combined pour the mixture into your prepared pan and smooth out.
- Top with additional coconut and walnuts.
- Bake for 40 minutes or until center is set and edges and top are golden brown. Allow the bars to cook before cutting and icing.
- To prepare the frosting mix together the reserved coconut cream and the protein powder until no lumps remain. You may need to add additional liquid/powder to achieve your desired consistency.
- Add the icing to a piping bag or spread with a knife to top bars.
Storing: Bars will keep for up to 5 days in an airtight container in the fridge or you can freeze for a longer shelf life.