To die for and so easy Carrot Cake Baked Oatmeal Bars!
Made super healthy with applesauce, carrots, oats, chia, raisins, walnuts, pumpkin seeds and Greek yogurt frosting, you will be making them over and over again!
We also love these healthy oatmeal bars.
My right thumb’s knuckle can’t heal properly because I keep grating carrots day after day, baking these oatmeal breakfast bars, carrot cake baked oatmeal and healthy carrot cake bars.
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 do not like cooking breakfast. So it better be ready for me in the morning.
Ingredients You Will Need
The list of ingredients seems long like for healthy carrot cake, but I promise they are simple and this recipe is easy!
- Carrots
- Rolled or quick oats
- Eggs or flax egg
- Milk
- Applesauce
- Maple syrup or honey
- Avocado or olive oil
- Whole wheat spelt or gluten free flour
- Chia seeds
- Raisins
- Walnuts
- Pumpkin seeds
- Spices – Vanilla extract, cinnamon, nutmeg, salt.
- Baking powder and soda, cooking spray.
How to Make Carrot Cake Baked Oatmeal Bars
All you have to do is first whisk the eggs, milk, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt in a bowl.
Then add carrots, oats, flour, chia, raisins, walnuts, pumpkin seeds and using spatula mix very well. Batter will be thick and chunky. Transfer it to 9 x 13 baking dish lined with parchment paper and level with spatula.
Once you press it into the baking dish, it will all bake together and you end up with healthy baked oatmeal basically. Super healthy one.
Bake for 30 minutes, remove from the oven and let cool off until room temperature, if planning on frosting. If not, then can slice and enjoy hot. But leaving it like this is not super exciting for me, but you can.
Creamy Greek Yogurt Frosting
Here is Greek yogurt frosting and it goes so well on these baked oatmeal breakfast bars. It makes them balanced and wonderfully moist.
Start with lining a colander with cheesecloth folded 4 times or linen towel. Place it over a smaller bowl, so it sits on it. Add Greek yogurt and let it drain in the fridge for 2-4 hours, up to 6 hours or overnight is OK.
Prepare frosting by whisking together in a bowl, strained Greek yogurt, maple syrup, cinnamon and vanilla extract. Then spread on top of baked oatmeal and using serrated knife cut into 16 bars.
You might also like to make easy healthy cream cheese frosting with Greek yogurt instead!
Enjoy and please let me know how you like them!
More Healthy Oatmeal Recipes to Try
- Carrot oatmeal muffins
- Overnight oats
- Healthy oatmeal muffins
- Healthy oatmeal cookies
- Healthy banana oatmeal muffins
- Banana carrot muffins
- Healthy breakfast cake
More Healthy Bars Recipes to Try
Carrot Cake Baked Oatmeal Bars
Ingredients
- 2 large eggs or flax eggs
- 1 cup almond milk, unsweetened
- 3/4 cup applesauce, unsweetened
- 2 tbsp maple syrup or raw honey
- 2 tbsp avocado or olive oil
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups grated carrots, packed
- 2 cups quick/rolled oats
- 1/2 cup whole wheat, spelt or gluten free flour
- 1/4 cup chia seeds
- 1 cup raisins
- 1 cup walnut pieces
- 1 cup pumpkin seeds
- Cooking spray, I use Misto
Greek Yogurt Frosting:
- 2 cups plain Greek yogurt, 2% and higher fat (do not use 0%)
- 2 tbsp maple syrup or raw honey
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
Instructions
- Start with Greek yogurt frosting. Line a colander with cheesecloth folded 4 times and place over a smaller bowl. Add yogurt and let drain in the fridge for 2-4 hours, up to 6 hours is OK.
- Bake bars. Preheat oven to 375 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray. Set aside.
- 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.
- Frost bars. Prepare frosting by whisking together in a bowl, strained Greek yogurt, maple syrup, cinnamon and vanilla extract. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love what you wrote before the recipe! Your wisdom & recipe are so welcome in my life! Thank you. Prayers for Ukraine.
Thanks Erin!
Hi Olena, greetings from New Zealand . I stumbled across your site while looking for a carrot cake recipe and found these breakfast bars so I just had to try them . THey are very nice even without the frosting. One comment though, your conversions to metric appears to have a few errors , EG one cup of walnuts weighs approximately 140 grams whereas your conversion uses 237 grams; similarly, with the pumpkin seeds , 1 cup weighs about 160 g, your conversion users 64 grams . I used the customary US version as this seemed to be the version you would have used ?? I will certainly be trying more recipes from your site . regards Anton
Thank you for the recipe! I have to keep looking at the ingredients to remind myself how healthy these are because they taste so good it’s hard to believe. I love how hearty they are and how they have so many good-for-you whole ingredients. I used pepitas for the pumpkin seeds since I knew I like them and not sure how tender the white seeds would get. First time trying flax eggs and they worked great. I don’t usually like plain yogurt but it does make an excellent frosting – adds a great tang to the bars. Ive made a couple other recipes and loved them as well.
Awe, you are so welcome! So happy to hear you are enjoying my recipes!
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.
Awe, you are so welcome! So happy to hear you are enjoying my recipes, Truthie!