Carrot Cake Breakfast Bars
A healthy take on carrot cake for quick and tasty on the go breakfast.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 tsp cinnamon
- 1 cup rolled oats
- 3/4 teaspoon ground cinnamon
- 1 tsp vanilla
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- â¾ cup almond milk
- â½ cup almond butter (or nut butter of your choice sunflower, etc)
- â¼ cup mashed banana (about 1/2 of a large banana)
- â¼ cup liquid sweetner (agava maple syrup or brown rice syrup)
- 1 cup grated carrot (about 2 large)
- 2 tablspoons ground flax seed meal
- !for the frosting:
- 1 cup icing sugar
- 1-2 tablespons of almond milk or more to desired consistancy
- Carbohydrate 21.7149840742876 g
- Cholesterol 30.503125 mg
- Fat 11.9688650000118 g
- Fiber 1.52581562590599 g
- Protein 1.4710665625 g
- Saturated Fat 7.36556609375237 g
- Serving Size 1 1 serving (52g)
- Sodium 82.6933125001184 mg
- Sugar 20.1891684483816 g
- Trans Fat 0.907721718749766 g
- Calories 194 calories
Preheat oven to 350 Line an 8X8 baking pan with parchment paper and set aside. In a bowl, combine the first 7 ingredients and mix well. Add remaining ingredients and stir until just combined. Spoon into the prepared baking pan and bake for 32-35 minutes, or until toothpick inserted into center of bars comes out clean. Once completely cool, cut into bars. Combine icing sugar and cinnamon in a small bowl. Add almond milk, 1 tablespoon at a time and mix well before adding more. Repeat until desired consistency is reached. I prefer a thicker glaze. Drizzle over bars. Allow glaze to harden before storage. Alternative, skip frosting and wrap each bar individually in plastic wrap and store in the freezer for quick take-along snacks.
