Why You’ll Love This Recipe
I love these breakfast bars because they give me the cozy cinnamon-spiced flavor of carrot cake in an easy, portable form. The grated carrots help keep the bars moist, while oats give them a satisfying, slightly chewy texture.
The maple coconut icing is another favorite part of this recipe. I use creamy coconut with maple syrup and vanilla to create a simple topping that complements the spices without making the bars overwhelmingly sweet.
I also find these bars convenient for meal prep. I can bake a batch, cut it into individual portions, and keep them ready in my refrigerator or freezer for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake breakfast bars:
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins, optional
- 1/3 cup shredded coconut, optional
For the maple coconut icing:
- 1/2 cup thick coconut cream, chilled
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
I start by preheating my oven to 350°F (175°C). I line an 8-inch square baking pan with parchment paper, leaving a little extra parchment around the sides so I can easily lift the bars out after baking.
In a large bowl, I combine the rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, I whisk the eggs, maple syrup, melted coconut oil, applesauce, and vanilla until smooth.
I pour the wet mixture into my dry ingredients and stir until everything is just combined. I fold in the grated carrots, chopped walnuts or pecans, and, when I am using them, the raisins and shredded coconut.
I spread the batter evenly into my prepared pan and smooth the surface with a spatula. I bake the bars for about 25 to 30 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with only a few moist crumbs.
I remove the pan from the oven and let the bars cool completely before adding the icing. I find this important because warm bars can cause the coconut icing to melt.
For the icing, I place the thick chilled coconut cream in a bowl and whisk it with the maple syrup, vanilla, and a pinch of salt until smooth and creamy.
Once my bars are completely cool, I spread the maple coconut icing over the top. I can finish them with chopped nuts, shredded coconut, or a light sprinkle of cinnamon.
I refrigerate the iced bars briefly to help the topping firm up before slicing them into individual portions.
Servings and Timing
This recipe makes approximately 9 to 12 breakfast bars, depending on how large I cut them.
- Prep time: 20 minutes
- Baking time: 25 to 30 minutes
- Cooling and icing time: 30 minutes
- Total time: approximately 1 hour 20 minutes
- Servings: 9 to 12 bars
Variations
For an apple carrot version, I fold finely diced apple into the batter along with the grated carrots. I like using a firm apple so the pieces maintain some texture after baking.
When I want extra crunch, I increase the amount of walnuts or pecans and sprinkle a few additional chopped nuts over the icing.
For a more tropical variation, I add shredded coconut and finely chopped pineapple. If I use pineapple, I drain it thoroughly first so excess moisture does not make my bars too wet.
I can also leave out the raisins when I prefer a smoother texture or replace them with dried cranberries.
For gluten-free breakfast bars, I use certified gluten-free oats and replace the wheat flour with a suitable 1-to-1 gluten-free baking flour.
When I want to serve the bars without icing, I leave the topping off and add a sprinkle of chopped nuts before baking. I find this version especially convenient when I need a less messy grab-and-go breakfast.
Storage/Reheating
Because I use coconut cream in the icing, I store my iced Carrot Cake Breakfast Bars in an airtight container in the refrigerator. They keep well for about 4 to 5 days.
If I make the bars without icing, I can keep them in an airtight container at room temperature for about 2 days or refrigerate them for longer storage.
I can also freeze the bars for up to 2 months. I prefer freezing them without the icing, individually wrapped or separated with parchment paper. I thaw them overnight in the refrigerator and add fresh maple coconut icing before serving.
I can enjoy these bars cold or at room temperature. If I want one slightly warm, I prefer reheating an un-iced bar briefly in the microwave or low oven. I add the coconut icing afterward so it stays thick and creamy.
FAQs
Can I make Carrot Cake Breakfast Bars ahead of time?
Yes. I find these bars especially useful for meal prep. I can bake them a day or two ahead and refrigerate them in an airtight container. I usually keep them chilled when they are already covered with maple coconut icing.
Do I need to peel the carrots before grating them?
I usually peel my carrots first for the smoothest texture, although thoroughly scrubbed carrots can also be grated with the peel intact. I grate them finely because smaller pieces soften more easily and distribute throughout the bars.
Can I make the maple coconut icing without coconut cream?
Yes. If I do not need the icing to be dairy-free, I can use softened cream cheese or thick Greek yogurt with maple syrup and vanilla. The flavor will be different, but both options pair nicely with the carrot cake spices.
Why are my carrot cake bars too wet?
When my bars turn out overly wet, excess moisture is usually the first thing I check. Very juicy carrots, too much applesauce, or additional ingredients such as pineapple can add extra liquid. I also make sure the center is fully set before removing my bars from the oven and allow them to cool completely before slicing.
Can I freeze Carrot Cake Breakfast Bars?
Yes. I let the bars cool completely, cut them into individual portions, and store them in a freezer-safe container with parchment between the layers. I prefer freezing them without icing for the best texture. When I want one, I thaw it in the refrigerator or at room temperature and add the maple coconut icing afterward.
Conclusion
These Carrot Cake Breakfast Bars with Maple Coconut Icing give me all the warm, comforting flavors I associate with carrot cake in a convenient breakfast-friendly bar. Grated carrots keep them moist, oats add texture, and cinnamon, ginger, and nutmeg provide plenty of cozy spice.
PrintCarrot Cake Breakfast Bars with Maple Coconut Icing
Moist, warmly spiced carrot cake breakfast bars made with hearty oats, grated carrots, nuts, and maple syrup, then topped with creamy maple coconut icing. They are perfect for breakfast, meal prep, or an afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 to 12 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins, optional
- 1/3 cup shredded coconut, optional
- 1/2 cup thick coconut cream, chilled
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine the rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, 1/2 cup maple syrup, melted coconut oil, applesauce, and 1 teaspoon vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the grated carrots, chopped walnuts or pecans, and optional raisins and shredded coconut.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
- Remove from the oven and allow the bars to cool completely in the pan before icing.
- To make the icing, whisk the chilled coconut cream with 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Spread the maple coconut icing evenly over the completely cooled bars. Garnish with additional chopped nuts, shredded coconut, or cinnamon if desired.
- Refrigerate briefly to allow the icing to firm, then slice into 9 to 12 bars and serve.
Notes
- Finely grate the carrots so they soften evenly and distribute throughout the bars.
- For an apple carrot variation, fold finely diced firm apple into the batter.
- For extra crunch, increase the walnuts or pecans and sprinkle additional chopped nuts over the icing.
- For a tropical variation, add shredded coconut and well-drained finely chopped pineapple.
- Raisins can be omitted or replaced with dried cranberries.
- For a gluten-free version, use certified gluten-free oats and a suitable 1-to-1 gluten-free baking flour.
- The bars can be served without icing for an easier grab-and-go breakfast.
- Store iced bars in an airtight container in the refrigerator for 4 to 5 days.
- Freeze un-iced bars for up to 2 months and add fresh maple coconut icing after thawing.
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg
