Enjoy these delightful carrot cake oatmeal bars, perfect for a snack or dessert alongside a steaming cup of coffee.
Carrot Cake Oatmeal Bars
Enjoy these delightful carrot cake oatmeal bars, perfect for a snack or dessert alongside a steaming cup of coffee.
Ingredients
Bars
- 2 cups old-fashioned rolled oats
- ½ cup chopped toasted pecans or shredded unsweetened coconut
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup low-fat milk
- 2 large eggs at room temperature
- 6 tablespoons light brown sugar
- ¼ cup unsweetened applesauce
- ½ cup shredded carrot
- ¼ cup raisins
Glaze
- 2 ounces cream cheese softened
- 1½ tablespoons confectioners’ sugar
- 2 tablespoons low-fat milk
- ½ teaspoon vanilla extract
Instructions
- To make bars: Stir 2 cups oats, ½ cup pecans (or coconut), 1 teaspoon baking powder, 1 teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon baking soda, ¼ teaspoon nutmeg and ¼ teaspoon salt together in a large bowl. Whisk ½ cup milk, 2 eggs, 6 tablespoons brown sugar and ¼ cup applesauce in a medium bowl until well combined. Add the ½ cup milk mixture to the oat mixture; stir until well combined. Fold in ½ cup carrot and ¼ cup raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.
- Preheat oven to 350°F. Line bottom and sides of an 8-inch-square baking pan with foil. Lightly coat with cooking spray.
- Spread the mixture evenly in the prepared pan. Bake until set and edges are starting to turn golden, 35 to 40 minutes. Let cool in the pan for 10 minutes. Using the edges of the foil as handles, transfer to a cutting board and let cool to room temperature.
- Meanwhile, make glaze: Place 2 ounces cream cheese and 1½ tablespoons confectioners’ sugar in a small bowl; beat with an electric mixer on medium speed until smooth. Add 2 tablespoons milk and ½ teaspoon vanilla; continue beating until smooth. Spread over the top of the cooled oat bars. Cut into 9 pieces.
