Carrot Cake Oatmeal Bars

These EASY Carrot Cake Oatmeal Breakfast Bars are a delightful option for a quick breakfast or snack as they are dairy-free, contain no refined sugar, and are drizzled with a delectable cream cheese frosting. They are perfect for those who are on the run.

Because I am all about breakfast (or snacks) that I can quickly grab on the go, these carrot cake bars are EVERYTHING you didn’t even know you needed. Not only are they delicious, but they are also portable. They are the ideal combination of chewy and moist, and the cream cheese topping is the icing on the cake. They are the right combo. See what I done there, you see?

In addition, these bars have a subtle sweetness that comes from maple syrup and vanilla, and they also contain cinnamon and nutmeg, which are two of my favorite spices. Added sugar is not required in any way! In addition, if you are someone who enjoys eating oatmeal for morning, then this is the ideal dish for you. It is possible that eating “cake” for breakfast does not appear to be the healthiest option; nonetheless, I are hope that this recipe will convince you otherwise!

Carrot Cake Oatmeal Bars
Carrot Cake Oatmeal Bars

All of the components that go into the creation of these oatmeal bars include rolled oats (the traditional sort! ), shredded carrot, coconut oil, pure maple syrup as a sweetener, and Silk Protein Nutmilk! Due to the fact that it is such a wonderful way to begin my day, I always make it a point to include additional protein in my breakfasts. This is one of the reasons why I adore Silk’s plant-based Protein Nutmilk. In addition to the fact that each serving contains ten grams of protein, this nut milk is exceptionally creamy, which makes it the ideal complement to these carrot cake bars.

In addition to being a wonderful combination of cashew and almond milk, Silk Protein Nutmilk is also a fantastic source of plant-based protein that is derived entirely from peas. You may feel good about this product because it does not contain any dairy, lactose, gluten, or soy, and it has zero saturated fat and eighty percent less sugar than dairy milk. Furthermore, it does not contain any dairy products. I chose to use the creamy vanilla flavor for this particular dish; but, this nut milk would also be excellent when added to cereal, blended into smoothies, or even consumed on its own in a glass without any garnish.

It is also strongly recommended that you use excellent Silk Protein Nutmilk as a dairy-free coffee creamer due to the fact that it is thick and creamy. Trust me, you’ll be grateful to me in the future for this one. The process of making these bars is actually rather easy to just throw together, and it takes approximately thirty-five to forty minutes in the oven. On Sundays, when I have more time to devote to baking, I like to bake these, and I always make sure to savor one of them as soon as it comes out of the oven before putting the rest of them away for the remainder of the week. The second wonderful thing about these bars is that they continue to preserve their delicious flavor even after being kept in the refrigerator for a few days in an airtight container that has been sealed. However, I do prefer to warm them up a little bit in the microwave; this is just my personal preference.

In addition, if you enjoy a satisfying crunch, I strongly recommend that you incorporate your preferred nuts into these as well. If I may say so myself, I think chopped pecans or walnuts would be very delicious. As you can see here, here, and here, I am pretty much in love with cream cheese frosting. If you haven’t seen it previously on my blog, you can see it here, here, and here. You can make it in a matter of minutes, and it tastes absolutely incredible on any and all cakes, bars, pastries, bagels, and anything else you can think of. However, if you want to eat these carrot cake bars as a dessert, feel free to go crazy and apply frosting all over the top! A small drizzle of this cream cheese frosting was exactly the right amount to add to these bars made from carrot cake.

Carrot Cake Oatmeal Bars
Carrot Cake Oatmeal Bars

As I mentioned earlier, these carrot cake oatmeal bars are not only chewy and soft, but they also have a delightful crunch on the outside, which distinguishes them as one of my new favorite snacks. You could make these with your children, or you could make them the next time you have guests around; either way, they are sure to be devoured in a short amount of time. These bars are delicious when consumed for breakfast, but they also make wonderful treats to enjoy after school or as a quick snack in the middle of the workday on the other hand. When I say that this recipe is suitable for everybody, I mean it!


I really hope that you all have a wonderful time eating these Carrot Cake Breakfast Bars. If you appreciate them as much as we do, please leave a comment below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I really enjoy looking at all of your mouthwatering recreations.


2 1/2 cups rolled oats

1 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. sea salt

1 egg

1 cup Silk Protein Nutmilkor milk of choice

1/4 cup coconut oilmelted and cooled slightly

Carrot Cake Oatmeal Bars
Carrot Cake Oatmeal Bars

1/3 cup maple syrup

1 tsp. vanilla

1/2 cup grated carrots


1/2 cup 4 oz less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)

1 Tbsp maple syrup

1/2 tsp. vanilla


Preheat oven to 350 degrees F.
In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
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.
Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
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!
Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

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