Carrot Cake Breakfast Bars

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Serves: 16 Servings

  • 2½ cups rolled oats
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 egg
  • 1 cup Silk Protein Nutmilk (or milk of choice)
  • ¼ cup coconut oil, melted and cooled slightly
  • ⅓ cup maple syrup
  • 1 tsp. vanilla
  • ½ cup grated carrots
For the Frosting:
  • ½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
  • 1 Tbsp maple syrup
  • ½ tsp. vanilla

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
  3. In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
  5. Pour oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth. Feel free to add a teaspoon of milk if you like a creamier frosting!
  8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutritional Information
Serving Size: 1 bar • Calories: 125 • Fat: 5.9 g • Saturated Fat: 3.7 g • Carbs: 16.2 g • Fiber: 1.8 g • Protein: 3.3 g • Sugar: 4.9 g • WW Freestyle Points: 4

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