Carrot Cake Oatmeal Breakfast Bars
The perfect breakfast bars that aren't too sweet, full of carrot flavor, and made with oatmeal to keep you energized and feeling full for longer. They are made with simple ingredients and come together in less than 30 minutes.
Equipment
- 8x8 Pan
Ingredients
Carrot Cake
- 1 Cup Oat Flour
- ⅓ Cup Almond Butter
- ¼ Cup Almond Milk
- 1 Cup Carrots
- 2 Flax eggs
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- Pecans and Dates
Vegan Cream Cheese Frosting
- 4 oz Vegan Cream Cheese
- ½ Cup Softened Butter
- 1 Tbsp Maple syrup
Instructions
- Start by preheating the oven to 325°F and greasing an 8x8 pan.
- In a small bowl, add in the flax meal and water to create the flax egg and set aside for 5 minutes.
- Next, peel and grate the carrots in a large bowl. Add in the eggs, almond butter, flax egg and almond milk.
- In another bowl combine the oat flour, cinnamon, baking powder, and baking soda. Mix until combined.
- Slowly fold the dry ingredients into the wet ingredients until well incorporated. Add in any additional optional add-ins such as nuts or dates.
- Transfer into a greased and lined baking tray. Place into the oven for 20-22 minutes.
- While that is in the oven, mix the cream cheese and softened butter until still peaks form.
- Let the carrot cake cool completely before frosting and garnish with toasted coconut flakes.