by Olena

Baked Oatmeal Breakfast Bars with Carrots

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Olena Osipov
5 from 5 votes

Baked Oatmeal Breakfast Bars with Carrots

My right thumb’s knuckle can’t heal properly because I keep grating carrots day after day, baking oatmeal breakfast bars and scooping carrot cake truffles. As I grow up, the more I follow my heart – doing what makes me happy. And right now happy means a lot of carrots baked with a million of superfoods, topped with creamy Greek yogurt “frosting” and eaten for breakfast.

Skies know, I suck at cooking breakfast more than oatmeal, so it better be ready for me in the morning. Because honestly what is out there quick, tasty and healthy for breakfast besides grains and smoothies? Oatmeal?! Bleh.

Baked Oatmeal Breakfast Bars with Carrots

grated, carrots, oats, chia, raisins, walnuts, pumpkin seeds in a bowl

Last week I made healthy brown rice pudding, which was delicious and we have been enjoying for 3 days. Of course it got old quickly and now I totally understand the American meal rotation concept. So in a search to make oatmeal for breakfast exciting again, I decided to bake together all of the following superfoods and see what happens: carrots, raisins, walnuts, pumpkin seeds, chia, oats and applesauce.

The dough/batter (I always struggle with which one is which) will be thick and chunky. Once you press it into the baking dish, it will all bake together and you end up with baked oatmeal basically, super healthy one.

applesauce, carrots, oats, chia, raisins, walnuts, pumpkin seeds mixed in bowl

Baked Oatmeal Breakfast Bar batter pressed into casserole dish

But leaving it like this is not super exciting for me, but you can. I always think of vegans how much harder it is to make sauces, spreads and anything moist for them. Would be so wonderful to just buy a tub of delicious plant based yogurt and smother it on everything but reality is different.

Baked Oatmeal Breakfast Bars with Carrots

While I’m not vegan I do understand the importance to limit animal products and eat more plants. This week, once again we ended up surrounded by young men and women who had tumours removed and who have passed away from tumours progressing. I don’t know, being healthy for me and my kids always keeps me in check, and you know when you get that kind of news you become even more cautious and aware, unless you chose to be ignorant. So in attempt to use as less animal products as possible, I successfully used 2 flax eggs instead of regular eggs. All other ingredients come from plants, yay.

But here is Greek yogurt… Oh well, here is organic Greek yogurt and it goes on my baked oatmeal breakfast bars because… it just goes there. It makes these carrot oatmeal bars balanced and wonderfully moist, and really it is not that much per bar. Last time we ate meat was Sunday, and today is Wednesday. Last night for dinner was Italian chickpea soup, for breakfast oatmeal, and for lunch again soup. I think I can have a bit of yogurt.

It is amazing how many inner struggles a woman goes through every day, right?!

container of greek yogurt and bag of all purpose flour

2 things these healthy homemade oatmeal bars taught me:

  1. You can use any flour – whole wheat, spelt or gluten free. Last week while shopping in Kroger, I finally picked up a bag of GF flour to try, because I get so many questions. Haven’t baked muffins with it yet but I will. Again, only people with true Celiac disease (1% of humans) need to use GF flour. I was curious. Once again, gluten free doesn’t mean healthy.
  2. Greek yogurt makes a wonderful “frosting” if you drain it through cheesecloth for a few hours. Isn’t it a miracle?!

greek yogurt in cheesecloth in bowl

greek yogurt greek yogurt frosting greek yogurt frosting whipped together in blue bowl

frosting Baked Oatmeal Breakfast Bars with Carrots

Baked Oatmeal Breakfast Bars with Carrots on blue plate

I remembered how proper tatziki recipe calls for draining seeded cucumber and Greek yogurt. And how every time I open a tub and there is whey collected on top, which I always drain (a habit). And I thought “Why don’t I try to drain Greek yogurt and use as a “frosting”?”. I think if you leave it draining overnight, you can make amazing farmer’s style cottage cheese.

So things worked out and we have breakfast besides Nature’s Path cereal and toasts for a few days again. In fact, these baked oatmeal breakfast bars are a great snack, after school and/or an hour before a sport activity. Kyle loves them, Adam hates them. But we all know the other more persistent mom to make kids eat healthy is me, so I will try again soon. Because hard work pays off and health is the most important thing in the whole entire world, and because it all starts from the inside. Health means happiness and wealth; not the cars, houses and closets (however money do help A LOT). I learnt in life, it is important to pause and analyze in order to keep things in perspective and a healthy mind.

Be healthy!

Baked Oatmeal Breakfast Bars with Carrots

Love Carrots in Baked Goods? Try These:

Baked Oatmeal Breakfast Bars with Carrots

Baked Oatmeal Breakfast Bars with Carrots

To die for healthy and easy Baked Oatmeal Breakfast Bars Recipe with applesauce, carrots, oats, chia, raisins, walnuts, pumpkin seeds and Greek yogurt frosting. Make once, eat all week.  Don't be intimidated by a long list of ingredients - majority are pantry items and spices.
5 from 5 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16 bars
Calories: 279kcal
Author: Olena Osipov


Greek Yogurt Frosting:


  • Line a collander with cheesecloth folded 4 times and place over a smaller bowl, so it is hanging and not touching the bottom. Add yogurt and let drain in the fridge for 2-4 hours, up to 6 hours is OK.
  • Preheat oven to 375 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray. In a large bowl, add eggs, milk, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt; whisk well to combine. Add carrots, oats, flour, chia, raisins, walnuts, and pumpkin seeds; using spatula mix very well.
  • Transfer mixture to previously prepared baking dish, level with spatula and then press into the dish. Bake for 30 minutes, remove from the oven and let cool off until room temperature.
  • Prepare frosting by whisking together Greek Yogurt Frosting ingredients in a bowl. Then spread on top of baked oatmeal and using serrated knife cut into 16 bars.

Store: Refrigerate covered tightly with plastic for up to 7 days.


    Serving: 1bar | Calories: 279kcal | Carbohydrates: 29g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 198mg | Potassium: 335mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2706IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    23 comments on “Baked Oatmeal Breakfast Bars with Carrots

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    1. 5 stars
      Hi Olena, I was looking forward to making these so much. I think I overbaked mine, my oven tenperature fluctuates, it’s not accurate. So when they cooled they weren’t as moist as I’d hoped. But even though they weren’t perfect, they still tasted really good. Nice texture, delicately spiced. Lovey and tasty. I haven’t made the frosting yet but I’m sure that will compliment it. Can’t wait to make these again, so easy. I love recipes where you can just throw everything in a bowl and mix.

    2. 5 stars
      I made it! It’s a perfect breakfast and coffee combination. I didn’t make the frosting. I don’t care much for sweets in the morning. I substituted apple sauce with dates, whole wheat flour with almond meal, maple syrup with agave and I didn’t have walnuts so I added extra pumpkin seeds. I like it.

      1. Let’s troubleshoot.:) No, you are not supposed to dry carrots. Did you follow recipe exactly or subbed some ingredients? If you used flax eggs, did you let them stand become jelly? What flour did you use? What kind of oats? Did you forget some ingredient? Those things do matter.

        1. Yes, I’m really new to cooking and I didn’t have some of the things on hand. I made a 3/4-batch because I don’t have a pan big enough for a full batch. I used an extra egg instead of applesauce. I left out raisins and pumpkin seeds. I used all-purpose flour instead of whole wheat…

          I baked for an extra ten minutes to give it time to bake off some water. Now that it’s cool, it’s more like…a dense cake consistency than a bar. Oops, haha. It smelled amazing last night though!

          1. Good everything worked out. But for future it’s best to follow baking recipes exact because baking is a science. There are certain proportions of wet to dry ingredients that need to be followed. It’s not like a salad where adding or less veggies works out. Next time.:)

    3. I love your website and all that you stand for healthy food for your family! I feel like I FINALLY found a true website that can be my go to for making healthy foods for my family. However….my son was diagnosed last year with type 1 diabetes and I’m in such need of nutritional facts for your recipes. I know some of them have them, but others do. It would be way easier for me. I think this is the hardest part about having a Type 1 diabetic child. Thank you for all that you put into your recipes! I can tell you cook and bake out of love!

      1. Hi Andrea. So happy to hear! I’m in a process of hiring an assistant and will get her/him to add nutritional info whenever needed.
        I do enjoy cooking for sure. My sanity at many times.:) You are welcome and be healthy!

    4. 5 stars
      Thanks for another great recipe! And thanks for trying the GF flour. Just FYI – Celiac is not the only consideration regarding Gluten allergy. Gluten affects the gut, which in turn affects your immune system. People with compromised immune systems often remove gluten from their diets to help support and improve their immune system and health. I’ve been gluten free for over a year and have seen incredible improvements in my health. It has helped me tremendously.

      1. Glad you enjoyed, yay! You are correct – 6% of Americans have gluten sensitivity like you. Many others, around 30% (more?) are just following the fad in hopes of…a miracle pill?! Hope this passes soon just like non-fat fad. Enjoy the bars!

      2. Looking forward to using your recipe! Can I make my own oat flour to replace the whole grain flour then also use the whole oats?

        Thanks !


      1. Yes, for sure, however because you are serving them for guests I would recommend to make frosting the day of serving. I noticed it dried out just a very tiny bit after a few days. Nothing major but just fresh is always best.:)

    5. Olena that looks really good! I’ve found some coconut yogurt that I like that is unflavoured and no added sugar. It’s already very thick like Greek yogurt. I’m going to try this maybe this long weekend because I’m off work. I’ll have to sub almonds for the walnuts too. I’m excited to give this a try!! I have 2 movie suggestions for you… What the Health and Eating you Alive.

      1. OK, what is the brand and where you bought it? I have heard about What the Health last week but couldn’t find a stream. If I can find a stream will watch this long weekend. I’m sure I know some info but I love those documentaries as reminders.

    6. The difference between batter and dough: if you can pick it up and hold it in your hand, it’s dough; if it’s creamy, gloppy or runny, it’s batter. 🙂

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