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Carrot Cake Breakfast Bars with Maple Coconut Icing

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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.

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

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine the rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, whisk together the eggs, 1/2 cup maple syrup, melted coconut oil, applesauce, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the grated carrots, chopped walnuts or pecans, and optional raisins and shredded coconut.
  6. Spread the batter evenly in the prepared pan and smooth the top with a spatula.
  7. 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.
  8. Remove from the oven and allow the bars to cool completely in the pan before icing.
  9. 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.
  10. Spread the maple coconut icing evenly over the completely cooled bars. Garnish with additional chopped nuts, shredded coconut, or cinnamon if desired.
  11. 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

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