Treat yourself early in the morning with these yummy Carrot Cake Oatmeal Bars! You can top them with basically anything you desire - keeping it healthy, of course! This recipe makes about 16 squares when you use an 8x8 baking dish.
carrot cake bars Photo Credit: Sweet As Honey
Ingredients
  • 2 cups rolled oats
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup grated carrots
  • 1/2 cup raw almonds (or mixed nuts)
  • 1/4 cup ground flaxseed
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 bananas, medium size, mashed
  • 1 tablespoon coconut oil, melted
  • 3 tablespoon honey or rice malt syrup
  • 2 tablespoon creamy almond butteror nut butter of your choice
  Toppings
  • grated carrots
  • slivered almonds
  • shredded coconut
  • old fashioned oats
  • 2 teaspoon coconut oil
  • 3 tablespoon almond milk
  • cinnamon
  • fresh berries
  Instructions
  • Preheat oven to 350 F. Cover a square baking pan with baking paper and set aside. Using a food processor, blend all the ingredients except the carrots. Process until all is blended well. Add the grated carrots, and process again 15-30 seconds to incorporate. Transfer the batter into the prepared baking pan. Using your hands, press firmly to cover the pan evenly. Bake 15 minutes (until the sides start to gets crispy). Now, you can prepare the toppings. In a bowl, add the melted coconut oil and almond milk. Microwave until liquid - about 30 seconds to 1 minute tops. Combine in all the other topping ingredients and stir. Remove the pan from the oven, and spread the toppings on the top of the baked bar, press firmly with a spoon to make sure it sticks to the carrot bar. Return to the oven for another 15 minutes. Let the cake cool for at least an hour before removing it from the pan. Cut the cake into even squares. Store in your refrigerator for up to 1 week.