These Oatmeal Bars Taste Like Carrot Cake


Active Time: 25 minutes

Total Time: 1 hour and 50 minutes

Servings: 9

Nutrition Profile:

- Sesame-Free

- Soy-Free

- Vegetarian

- High-Protein

- Gluten-Free

Jump to Nutrition Facts


- 2 cups of old-fashioned rolled oats

- 1/2 cup of chopped toasted pecans or shredded unsweetened coconut

- 1 teaspoon of baking powder

- 1 teaspoon of ground cinnamon

- 3/4 teaspoon of ground ginger

- 1/4 teaspoon of baking soda

- 1/4 teaspoon of ground nutmeg

- 1/4 teaspoon of salt

- 1/2 cup of low-fat milk

- 2 large eggs, at room temperature

- 6 tablespoons of light brown sugar

- 1/4 cup of unsweetened applesauce

- 1/2 cup of shredded carrot


- 1/4 cup of raisins

- 2 ounces of softened cream cheese

- 1 1/2 tablespoons of confectioners' sugar

- 2 tablespoons of low-fat milk

- 1/2 teaspoon of vanilla extract

Directions to make bars:

1. Stir oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg, and salt together in a large bowl.

2. Whisk 1/2 cup milk, eggs, brown sugar, and applesauce together in a medium bowl until well combined.

3. Add the milk mixture to the oat mixture and stir until well combined.

4. Fold in carrot and raisins.

5. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.

6. Preheat the oven to 350°F.


Line the bottom and sides of an 8-inch-square baking pan with foil and lightly coat with cooking spray.

7. Spread the mixture evenly in the prepared pan.

8. Bake until set and the edges are starting to turn golden, about 35 to 40 minutes.

9. Let cool in the pan for 10 minutes.

10. Using the edges of the foil as handles, transfer the bars to a cutting board and let cool to room temperature.

Directions to make the glaze:

1. Place cream cheese and confectioners' sugar in a small bowl.

2. Beat with an electric mixer on medium speed until smooth.

3. Add milk and vanilla and continue beating until smooth.

4. Spread the glaze over the top of the cooled oat bars.

5. Cut into 9 pieces.

To make ahead:

Refrigerate in an airtight container for up to 3 days.