Carrot Cake Baked Oatmeal Bars

Carrot cake, you either love it or hate it. For me, it is one of the few cake flavors I truly enjoy. On the other hand, my husband AJ hates carrots and this is the only way I have gotten him to not only eat carrots, but also ask for more, so I’m pretty sure everyone will love this protein-packed carrot cake baked oatmeal.

These breakfast bars look indulgent but make a tasty balanced breakfast that is filled with fiber, protein, and healthy fats to start your day off right. The best part is you don’t have to make it every day, just make a batch and enjoy baked oats all week! 

• Carrot cake breakfast bars are an easy way to prep breakfast or snacks for the week
• They are high-protein and filling
• Baked oat breakfast bars are gluten-free, dairy-free, and plant-based
• An easy grab-and-go breakfast or snack option
• These breakfast bars taste like a piece of carrot cake
• Made with no added sugar
• Like having dessert for breakfast
• The perfect meal prep for the week

• Oats: Complex carb that is high in soluble fiber, can aid in weight loss, and lower blood sugar levels
• Collagen Peptides: healthy source of protein that may support skin, joints, and gut health
• Vanilla Protein: A good source of protein that helps to balance blood sugar
• Crushed pineapple: keeps the bars moist and adds extra flavor and sweetness
• Coconut oil: healthy fat that contains medium-chain fatty acids and provides satiety
• Eggs: have not tried flax or chia eggs so I can only vouch for egg
• Cinnamon: lowers blood sugar and contains antioxidants
•  Plant-based milk: use your favorite milk such as almond milk, cashew milk, or hemp milk
• Carrots: just wouldn’t be carrot cake without the carrots, also added extra nutrients, fiber, and veggie power
• Raisins: optional, you can leave out the raisin, but it keeps the bars more like traditional carrot cake with them
• Walnuts/Pecans: adds a little crunch and some healthy fats for satiety

• Different protein powders absorb liquid differently if it is too thick add more milk
• Live at a high altitude? Reduce baking powder to 3/4 teaspoon and bake at 400 degrees
• In the morning warm up your bar and top it with yogurt, fruit, nuts, seeds, or nut butter
• I like to mix vanilla protein with plain yogurt to top bars and add a sprinkle of cinnamon or drizzle of nut butter
• These bars also are great for grab-and-go breakfast or snacks
• If you do not have a high-powered blender first add the oats and blend till they make a flour. Then add collagen peptides, vanilla protein, baking powder, salt, and cinnamon and blend. Lastly, add in coconut oil milk, and eggs and blend till combined
• Store in an air-tight container in the fridge for up to 6 days

• Banana blondie breakfast bars
• Apple cinnamon blondie breakfast bars
• Flourless vegan banana muffins 

Carrot Cake Baked Oatmeal Bars

Carrot cake breakfast bars are filled with carrots, pineapple, raisins, walnuts, and they are naturally gluten-free, dairy-free, and refined sugar-free for an easy healthy breakfast, snack, or even dessert. 

4.36 from 14 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 0

Ingredients

  

• 2 cups rolled oats
• 1/2 cup collagen peptides
• 1/2 cup vanilla protein
• 2 tbsp melted coconut oil
• 1/2 cup crushed pineapple
• 2 eggs
• 1 cup plant-based milk
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup grated carrot
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts or pecans

Instructions

 

• Preheat oven to 375
• Line a 9×7 or 8×8 pan with parchment paper
• Shred 1-2 carrots in a food processor
• Melt coconut oil
• In a high-speed blender blend oats, collagen protein, vanilla protein, crushed pineapple, melted coconut oil, eggs milk, vanilla, cinnamon, baking powder, and salt until it forms a batter
• Stir in carrots, raisins, and walnuts with a spoon or spatula (leaving a few nuts and raisins to sprinkle on top)
• Pour batter into lined pan and top with remaining nuts, raisins, and a sprinkle of cinnamon
• Bake until golden brown for about 35-40 minutes.
• I always do the toothpick check to see if the bars are down with a knife or toothpick. These are moist blondies so a little bit of batter will cling to the knife, but will not be raw.

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword baked oats, breakfast bars, carrot

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