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Carrot Cake Breakfast Bars with Maple Coconut Icing

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Soft and moist carrot cake breakfast bars made with rolled oats, grated carrots, applesauce, maple syrup, warm spices, and crunchy nuts. A creamy maple coconut icing gives these easy make-ahead bars a lightly sweet finish.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour or all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup raisins, optional
  • 1/4 cup unsweetened shredded coconut, optional
  • 1/2 cup thick coconut cream, chilled
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Chopped walnuts or pecans, optional
  • Shredded coconut, optional
  • Ground cinnamon, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the rolled oats, flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, 1/2 cup maple syrup, applesauce, melted coconut oil, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. Fold in the finely grated carrots, chopped walnuts or pecans, and optional raisins and shredded coconut.
  6. Transfer the mixture to the prepared baking pan, spread it into an even layer, and smooth the top with a spatula.
  7. Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  8. Cool in the pan for about 10 minutes, then use the parchment paper to lift the bars onto a cooling rack. Allow them to cool completely.
  9. Make the icing by whisking the chilled coconut cream, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
  10. Spread the maple coconut icing evenly over the completely cooled bars.
  11. Top with chopped nuts, shredded coconut, or ground cinnamon if desired. Chill briefly to firm the icing, then cut into 9 large or 12 smaller bars.

Notes

  • Finely grate the carrots for the softest texture and even distribution throughout the bars.
  • For a pineapple variation, add about 1/3 cup well-drained crushed pineapple.
  • For an apple carrot version, fold a small amount of finely diced apple into the batter.
  • Raisins can be omitted or replaced with dried cranberries or chopped dates.
  • For gluten-free bars, use certified gluten-free rolled oats and a 1-to-1 gluten-free baking flour.
  • The maple coconut icing is dairy-free when made with pure coconut cream.
  • For simpler grab-and-go bars, omit the icing and sprinkle nuts and shredded coconut over the batter before baking.
  • Store iced bars in an airtight container in the refrigerator for 4 to 5 days, separating layers with parchment paper.
  • Freeze cooled, un-iced bars for up to 2 months and add fresh icing after thawing.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-breakfast-bars-with-maple-coconut-icing-2/