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Carrot Cake Oatmeal Bars serving

Carrot Cake Oatmeal Bars

Moist, wholesome bars packed with oats, carrots, and warm spices—perfect for breakfast or snacks!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats old-fashioned
  • 1.25 cups freshly grated carrots about 2-3 medium
  • 0.5 cup raisins
  • 0.5 cup chopped walnuts optional
  • 2 tbsp ground flaxseed
  • 1.5 tsp ground cinnamon
  • 0.75 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 tsp baking powder
  • 0.25 tsp sea salt
Wet Ingredients
  • 2 large eggs room temperature
  • 0.33 cup maple syrup or honey
  • 0.5 cup Greek yogurt plain
  • 0.33 cup coconut oil melted & cooled (or butter)
  • 0.33 cup milk any kind: dairy or non-dairy
  • 1.5 tsp vanilla extract pure
Optional Glaze
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 0.5 tsp vanilla extract

Equipment

  • 9x7.5-inch baking pan
  • Box grater

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x7.5-inch baking pan with parchment paper.
  2. In a large bowl, combine all dry ingredients: oats, grated carrots, raisins, walnuts, flaxseed, cinnamon, ginger, nutmeg, baking powder, and salt.
  3. In a separate bowl, beat eggs, then whisk in maple syrup, Greek yogurt, melted coconut oil, milk, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry ingredients and stir until well combined. Let the mixture rest for 10 minutes to allow the oats to absorb moisture.
  5. Transfer the mixture to the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes until edges are golden.
  6. For the optional glaze: Whisk together maple syrup, melted coconut oil, and vanilla. Brush over cooled bars.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Storage: Keep airtight for 2 days at room temp, 5 days refrigerated, or freeze for 2 months.
Substitutions: Use flax eggs (1 tbsp flax + 2.5 tbsp water per egg) for vegan, or GF oats for gluten-free.
Pro Tip: For extra moisture, grate carrots just before mixing—store-bought pre-shredded carrots are drier!