Carrot Oatmeal Breakfast Bars
If there's one thing that will make my knees weak, it's carrot cake. I would take carrot cake any day over chocolate. Okay, so maybe not any day. I would still gladly accept chocolate any time.But there's just something about carrot cake.This no bake recipe for healthy breakfast bars is an amazing option for a wholesome start to the day. Made with a base of oats and dates combined with carrots, walnuts, coconut, and dried pineapple, it has all of the best things about carrot cake without the need for baking! Plus, the lightened up cream cheese frosting is really the “icing on the cake.” Keep these squares in the freezer or fridge for a quick breakfast or treat!Is it a low calorie carrot cake? No. This carrot cake is healthy in the sense that it’s highly nutritious. It’s not diet food (if there really is such a thing). There are no “empty calories” here. Because it IS possible to make a much healthier version and enjoy the classic flavour and essence of traditional carrot cake without all the refined sugar, oil and refined flour.This recipe does just that, plus this one is really easy to make. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from nuts and natural fruits – and carrots of course. It’s moist, dense and full of flavor. So much flavor! Maybe it's the carrots. Maybe it's the coconut. Maybe it's the sweet cinnamon-y flavour. Or maybe it's that sweet, sweet lemon, vanilla icing. Whatever it is, this is what carrot cake dreams are made of! Carrots are great for your immune system with Vitamin C and A, even a little Vitamin K and some Vitamin B. Walnuts contain protein and good fats including omega 3, yes please! Also Vitamin E, another vitamin important for a good immune system, along with other minerals and vitamins. Coconut is delicious too, oh yay and is healthy! It has good minerals and fibre and best of all good fats as in medium-chain triglycerides (MCT) that give us ENERGY! Spices (including vanilla extract) are power houses that we can use to improve our health using their volatile oils, spices are packed with antioxidants and minerals!This carrot cake recipe is so versatile, if you would like a new power/bliss ball recipe, use this recipe but form into balls instead and roll in shredded coconut.There’s so much to love about this healthy, highly nutrient dense, and delicious breakfast or dessert/snack. Such a great way to enjoy the tastes of classic carrot cake without even turning on the oven!. I’m totally hooked and I think you will be too.
Servings 16
Ingredients
- 2 large carrots -peeled and chopped into 1-inch chunks
- 1 1/2 cups walnuts
- 1 1/2 cups oats, instant or quick
- 1 cup dates, soaked 30 minutes and drained
- 1/3 cup dried pineapple
- 1/2 cup desiccated coconut
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Healthy Cream CheeseFrosting
- 1/2 cup cream cheese - softened
- 3 tablespoons Greek yogurt
- 1-2 tablespoons honey or maple syrup (to taste)
- 1 lemon, juice and zest
- 1/2 teaspoon vanilla extract
Instructions
- Set the cream cheese out at room temperature to soften while you prepare the rest of the recipe.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.In a food processor fitted with an S-blade, pulse the carrots until chopped. Add walnuts and process until broken down and crumbly. Add dates, oats, pineapple, coconut, vanilla and spices and process until a sticky paste forms.Be careful not to over process as you want the texture to still be chunky with larger pieces of nuts in it to add texture variance and different sized “bits” in your breakfast bars.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the frosting.
Healthy Cream Cheese Frosting
- Use a hand mixer or stand mixer to beat the cream cheese, Greek yogurt, honey, lemon juice and zest and vanilla in a bowl until fluffy.Spread on chilled bars and place pan back into the freezer for 30 minutes, or until the frosting has set.Remove pan from freezer and lift the parchment paper to remove the bars. Using a sharp knife, cut into 16 bars or more smaller squares.Store in the fridge in an airtight container for up to a week.To freeze, slice the bars then put in a single layer on a tray or plate in the fridge or freezer for 30 to 60 minutes to firm up the frosting. Once the frosting is firm, wrap each one in plastic wrap. Transfer to a freezer bag or container. Store for up to 3 months. Thaw in the fridge overnight or on the counter for a few minutes to soften before eating.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
