Start your day with these Healthy Carrot Cake Breakfast Bars made with hints of cinnamon and nutmeg that taste more like a decadent dessert than a healthy breakfast on the go.
We have all heard that breakfast is the most important meal of the day. I find so many people telling me that they hate breakfast, or they do not have time for it, so they usually skip it all together! This seriously blows my mind seeing how it is my favorite meal of the day. Lately though, I feel like I have been stuck eating the same three foods over and over. I have been trying to lean more towards healthy and filling options, but I was feeling limited. My top picks are usually oatmeal with almonds and blueberries, or some combination of eggs and toast.
Healthy Carrot Cake Breakfast Bars Recipe
Now please don’t think I am always so health conscious. I love a good bowl of cereal with the best of them. In high school, my Dad used to call me the ‘Cereal Killer’, but I found that come lunch time, I was starving and grabbing for sugary snacks to quickly fill me up.
With spring hitting Arizona, I was thinking about Easter coming up and in my mind that means carrot cake. As I was playing with some new combinations, I came up with these delicious and healthy breakfast bars. Okay, hear me out for a second. These are so easy to make, plus they store and freeze like a dream. They’re easy to grab and go on a morning commute, or during errands, and as an added bonus, they have no refined or processed sugars.
Last week, I gave my son a bar while I was running around packing for a trip and he came to me begging for more. For a sweeter option, try topping the bars with a powdered sugar glaze. It will be the perfect after dinner treat. I hope you enjoy your Healthy Carrot Cake Breakfast Bars. Let me know if you make a batch; I’ll head on over!
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1/4 cup shredded coconut
- 1/4 cup ground flaxseed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla
- 2 Tbsp unsalted butter, melted
- 1/2 cup grated carrot
- 2 Tbsp chopped almonds
- 1 Tbsp pecans, chopped
- Preheat oven to 350ºF and grease a 9"x9" pan.
- In a large bowl, mix together oats, flour, coconut, flaxseed, cinnamon, nutmeg, baking soda, and salt.
- In a medium bowl, mix together applesauce, honey, egg, and vanilla. Stir in the melted butter.
- Pour the wet ingredients into the dry until combined.
- Fold in the carrots, almonds, and pecans.
- Pour the mixture into your pan and, using your hands, flatten out the dough.
- Bake 14 minutes, until golden brown.
- Cool for 10 minutes before cutting.
- Store in air tight container or freeze for up to 2 months!
Home Chef Tip: If you are wanting to cut down on prep time, throw your almonds and pecans in a blender (I use my Ninja), pulse a few times for perfectly chopped nuts. I also shred my carrots this way, but make sure you don't over blend or you'll end up with a purée!
We hope you enjoy this Healthy Carrot Cake Breakfast Bars recipe from SoFabFood Contributor, Katie from Mr & Mrs Smith Blog, as much as we do. If you love this recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!