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–+ servings

Carrot Cake Oatmeal Bars

5 from 1 vote
Serves: 16 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1/3 cup oat flour (or about 1/2 cup oats blended into flour)
  • 1 cup grated carrots, about 3 medium carrots
  • 1/2 cup softened coconut oil
  • 1/4 cup maple syrup, honey or agave
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts, optional

Glaze Option 1: Cream Cheese Glaze

  • 1/3 cup + 2 tbsp whipped cream cheese, dairy or non-dairy work
  • 1 1/2 tbsp honey or maple syrup
  • 1-2 tbsp non-dairy milk
  • 1 tsp vanilla

Glaze Option 2: Cashew Cream Glaze

  • 1/4 cup + 2 tbsp raw cashews
  • 1/4 cup non-dairy milk
  • 1 1/2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 F.
  2. Whisk together the eggs, oil, carrots, sugars and vanilla.
  3. Fold in the remaining ingredients except the walnuts and mix well.
  4. Pour batter into a parchment lined 8 x 8 baking dish, and bake on 350 for 25-30 minutes, until firm to touch.
  5. For the cream cheese glaze, whisk ingredients together in a bowl and add the milk by the tbsp as needed.
  6. For the cashew glaze, blend together until smooth. If the icing is too thin, add more cashews by the tbsp.
  7. Let cool for 10 minutes and top with glaze of choice, then add the chopped walnuts if using.
  8. Keep stored in the refrigerator for up to a week!