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.
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
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