Why You’ll Love This Carrot Cake Oat Breakfast Bars
- They’re the ultimate grab-and-go breakfast. Seriously, just wrap one up and you’re out the door. No more skipping the most important meal of the day.
- They taste like dessert but are breakfast-appropriate. You get all the cozy, spiced flavor of carrot cake in a form you can happily eat at 8 AM without a shred of guilt.
- They’re wonderfully customizable. Not a fan of raisins? Swap in chopped dates or dried cranberries. Want some crunch? Throw in some walnuts or pecans. It’s your bar, your rules.
- They stay moist and delicious for days. The natural moisture from the carrots and applesauce means these bars don’t dry out. They’re just as good on Friday as they were on Monday.
Ingredients & Tools
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened applesauce
- ⅓ cup pure maple syrup or honey
- ¼ cup melted coconut oil (or neutral oil)
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (from about 2 medium carrots)
- ½ cup raisins or chopped dates
Tools: 8×8 inch baking pan, parchment paper, mixing bowls, box grater
The quality of your ingredients really shines through here. Using fresh, finely grated carrots makes all the difference—they blend seamlessly into the batter, providing moisture and sweetness without any stringy bits. And that cinnamon and nutmeg? They’re non-negotiable for that authentic, warm spiced aroma.
Nutrition (per serving)
- Calories: 210 kcal
- Protein: 5 g
- Fat: 7 g
- Carbohydrates: 34 g
- Fiber: 4 g
Serves: 9 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Grate your carrots finely. You don’t want big, chunky shreds in your bars. A fine grate on a box grater ensures they cook through and distribute evenly, giving you a perfect texture in every bite.
- Don’t skip lining your pan. A piece of parchment paper with a little overhang is your best friend here. It makes lifting the entire slab of bars out for clean, easy cutting an absolute breeze.
- Use old-fashioned rolled oats. Quick oats will get too mushy, and steel-cut oats won’t soften enough. The rolled oats give you that perfect, chewy heartiness that makes these bars so satisfying.
- Let the melted coconut oil cool slightly. If it’s too hot when you mix it in, it might start cooking the eggs. A minute or two off the heat is all it needs.
How to Make Carrot Cake Oat Breakfast Bars
Step 1: First, get your oven preheating to 350°F (175°C). This is the perfect temperature for these bars—it cooks them through without drying them out. Now, take your 8×8 inch baking pan and line it with parchment paper, leaving some overhang on two opposite sides. This creates little “handles” that will make your life so much easier later. Give the parchment a very light spritz of oil or a quick butter rub to make sure nothing sticks.
Step 2: In a large mixing bowl, you’ll whisk together all your dry ingredients. That’s the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Whisk it all really well—you want to see no streaks of spice and for everything to be evenly distributed. This ensures every single bar is perfectly seasoned.
Step 3: In a separate, medium-sized bowl, combine your wet ingredients. Crack in the eggs, then add the applesauce, maple syrup, slightly cooled melted coconut oil, and vanilla extract. Whisk this until it’s completely smooth and emulsified. You’ll notice it turns into a lovely, glossy, homogenous mixture. This is the base that will bind everything together.
Step 4: Now, pour your wet mixture into the bowl with the dry ingredients. Use a sturdy spatula to fold everything together. Don’t overmix! Just fold until you no longer see dry spots of flour. A few streaks are okay. Then, gently fold in your finely grated carrots and raisins. The batter will be quite thick and almost cookie-dough-like, which is exactly what you want.
Step 5: Transfer the batter to your prepared pan. Use your spatula or clean, slightly damp hands to press it down into a firm, even layer. Getting it even is key for consistent baking—no one wants a half-raw, half-burnt bar! Press it down firmly so the bars hold together well once cooled.
Step 6: Pop the pan into your preheated oven and bake for 23-28 minutes. You’re looking for the edges to be lightly golden brown and the top to feel firm to a gentle touch. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
Step 7: This is the hardest part, honestly. You must let the bars cool completely in the pan on a wire rack. I know it’s tempting to cut into them right away, but if you do, they’ll crumble. As they cool, they set and firm up, making them sliceable and portable. For the cleanest cuts, you can even pop the whole pan in the fridge for 30 minutes after it’s reached room temperature.
Serving Suggestions
Complementary Dishes
- A dollop of Greek yogurt — The cool, tangy creaminess is a fantastic contrast to the sweet, spiced bars and adds a lovely protein boost.
- A side of fresh fruit salad — The bright, juicy flavors of berries and melon help to cut through the richness and make the meal feel even more refreshing.
- A soft-boiled or scrambled egg — For those mornings when you need a more substantial, savory protein hit to really keep you going until lunch.
Drinks
- A hot cup of black coffee — The bitterness of the coffee beautifully highlights the warm spices and sweetness in the bar, creating a perfect breakfast harmony.
- A glass of cold whole milk — It’s a classic for a reason. The creamy milk is just the perfect partner for any oat-based, cake-like treat.
- A chai latte — Double down on the cozy spice factor. The cardamom and ginger in the chai will make the cinnamon in the bars sing.
Something Sweet
- A small drizzle of cream cheese glaze — If you’re treating this as a dessert or a very special weekend breakfast, a simple mix of whipped cream cheese, a little milk, and a touch of maple syrup takes it over the top.
- A scoop of vanilla bean ice cream — Serve a warmed bar à la mode for an incredibly simple and decadent dessert that will impress anyone.
- A handful of fresh raspberries — Their bright tartness is a wonderful, fresh counterpoint to the sweet, dense bar, balancing everything out beautifully.
Top Mistakes to Avoid
- Overmixing the batter. Once you add the wet ingredients to the dry, mix just until combined. Overworking it develops the gluten in the flour and can make the bars tough and chewy in a not-so-pleasant way.
- Using coarsely shredded carrots. Big, thick shreds won’t soften properly during the relatively short baking time, leaving you with crunchy, undercooked carrot pieces in your otherwise soft bar.
- Cutting the bars while they’re warm. I’ve messed this up before too, and you end up with a crumbly mess. Patience is key! Let them cool completely so they can set and hold their shape.
- Substituting quick oats 1:1. Quick oats absorb liquid differently and will make your bars gummy and dense. Stick with old-fashioned rolled oats for the best texture.
Expert Tips
- Tip: Toast your oats for a deeper flavor. Spread the rolled oats on a baking sheet and toast them in a 350°F oven for 5-7 minutes before you start. It brings out a wonderful nutty flavor that elevates the entire bar.
- Tip: Add a “secret” ingredient for extra moisture. Stir in 2-3 tablespoons of crushed pineapple (well-drained) along with the carrots. It disappears into the batter but adds incredible moisture and a subtle tropical sweetness.
- Tip: Make a double batch and freeze. These bars freeze beautifully. Once completely cooled, wrap them individually in plastic wrap and store them in a freezer bag. Just thaw overnight or pop one in the microwave for 30 seconds.
- Tip: Press a handful of oats on top before baking. This gives the top a lovely, rustic-looking texture and a bit of extra crunch that contrasts nicely with the soft interior.
FAQs
Can I make these gluten-free?
Absolutely! Just swap the whole wheat flour for a 1:1 gluten-free all-purpose flour blend. Make sure your oats are certified gluten-free as well, as oats are often processed in facilities that also handle wheat. The texture might be a tiny bit more crumbly, but they’ll still be delicious and hold together well once cooled completely.
Can I use a different sweetener?
You sure can. Honey works perfectly in place of the maple syrup. If you want to use a granulated sweetener like coconut sugar, I’d recommend mixing it with the wet ingredients and letting it sit for a minute to dissolve a bit. Liquid sweeteners like maple syrup just integrate more easily and contribute to the moist texture.
Why are my bars crumbly?
This usually comes down to two things: not enough binding agent or cutting them while warm. The eggs and applesauce are your main binders, so make sure you’re using large eggs. And I can’t stress this enough—let them cool completely in the pan! They continue to set as they cool down.
How long do they keep, and how should I store them?
Once cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend the fridge (up to a week) or the freezer (up to 3 months). They stay wonderfully moist this way. If they seem a little firm from the fridge, just 10 seconds in the microwave will bring them back to life.
Can I add nuts or other mix-ins?
Please do! This recipe is a fantastic base. A half-cup of chopped walnuts or pecans would be classic. Sunflower seeds or pumpkin seeds add a great crunch. You could even swap the raisins for dried cranberries or chopped apricots. Just keep the total volume of add-ins to around ½ to ⅔ cup so the batter isn’t overwhelmed.
Carrot Cake Oat Breakfast Bars
Make easy Carrot Cake Oat Breakfast Bars for grab-and-go mornings! Wholesome, moist, and packed with flavor. Get the simple recipe and bake a batch today.
Ingredients
For the Ingredients
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2 cups old-fashioned rolled oats
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1 cup whole wheat flour (or all-purpose)
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1 tsp baking powder
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1 ½ tsp ground cinnamon
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¼ tsp ground nutmeg
-
¼ tsp salt
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2 large eggs
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½ cup unsweetened applesauce
-
⅓ cup pure maple syrup or honey
-
¼ cup melted coconut oil (or neutral oil)
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1 tsp vanilla extract
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1 ½ cups finely grated carrots (from about 2 medium carrots)
-
½ cup raisins or chopped dates
Instructions
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First, get your oven preheating to 350°F (175°C). Now, take your 8x8 inch baking pan and line it with parchment paper, leaving some overhang on two opposite sides. Give the parchment a very light spritz of oil or a quick butter rub to make sure nothing sticks.01
-
In a large mixing bowl, you’ll whisk together all your dry ingredients. That’s the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Whisk it all really well—you want to see no streaks of spice and for everything to be evenly distributed.02
-
In a separate, medium-sized bowl, combine your wet ingredients. Crack in the eggs, then add the applesauce, maple syrup, slightly cooled melted coconut oil, and vanilla extract. Whisk this until it’s completely smooth and emulsified.03
-
Now, pour your wet mixture into the bowl with the dry ingredients. Use a sturdy spatula to fold everything together. Don’t overmix! Just fold until you no longer see dry spots of flour. A few streaks are okay. Then, gently fold in your finely grated carrots and raisins.04
-
Transfer the batter to your prepared pan. Use your spatula or clean, slightly damp hands to press it down into a firm, even layer. Getting it even is key for consistent baking—no one wants a half-raw, half-burnt bar! Press it down firmly so the bars hold together well once cooled.05
-
Pop the pan into your preheated oven and bake for 23-28 minutes. You’re looking for the edges to be lightly golden brown and the top to feel firm to a gentle touch. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.06
-
You must let the bars cool completely in the pan on a wire rack. I know it’s tempting to cut into them right away, but if you do, they’ll crumble. As they cool, they set and firm up, making them sliceable and portable. For the cleanest cuts, you can even pop the whole pan in the fridge for 30 minutes after it’s reached room temperature.07
