Carrot Cake Breakfast Bars
A healthy take on carrot cake for an easy, grab-and-go breakfast or snack! The drizzle is optional here but adds a nice tanginess thanks to the cream cheese and just the perfect amount of sweetness. Tip: If your cream cheese is a little hard you can microwave it in 15-second intervals to soften it. Freeze any extras for a day when it’s too hot to turn on the oven.
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Start Free TrialINGREDIENTS
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1carrot(s), peeled & grated
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1apple(s), grated, skin left on
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1egg(s), beaten
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.25Cupavocado or canola oil
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.25Cupmaple syrup
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1Teaspoonvanilla
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1Cuplarge flake oats
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.5Cupflour
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2Tablespoonhemp hearts
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.25Cuppecans, roughly chopped
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.25Cupdried cranberries
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1Teaspooncinnamon
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.5Teaspoonbaking powder
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.25Cupcream cheese, softened
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2Tablespoonicing sugar
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2Tablespoonwater, or more as needed
For the Drizzle:
Nut-Free Option
Omit the pecans.
Plant-Based Option
Substitute a flax egg for the egg and use vegan cream cheese in the drizzle.
Gluten-Free Option
Use GF oats and a GF 1:1 all-purpose flour.
INSTRUCTIONS
Preheat the oven to 350 F and line a loaf pan with parchment paper.
In a medium bowl mix together the carrot, apple, egg(s), oil, maple syrup, and vanilla.
In a separate bowl mix together the oats, flour, hemp hearts, pecans, cranberries, cinnamon, and baking powder. Add the wet ingredients into the dry ingredients and mix to combine. Evenly distribute into the prepared pan and bake 30-40 minutes until slightly golden.
While the loaf bakes, whisk together the cream cheese, icing sugar, and water. Add more water as needed to thin, you want to be able to drizzle the icing.
When the loaf has cooled, drizzle with icing, cut into bars and place in an airtight container in the fridge until ready to eat.
