These bars pack all the springtime carrot-cake flavor into a lighter, everyday bar. They’re lightly sweetened, great for breakfast or snacks, and you can add a simple Greek yogurt cream cheese frosting if you want them to feel like an extra treat. Makes about 10 bars
Here’s what you need:
For the bars:
1 ½ cups old-fashioned oats
1 cup white whole wheat flour
¼ cup ground flaxseed
1 tablespoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
¾ cup milk
¼ cup honey
¼ cup avocado oil
1 egg
1 teaspoon vanilla extract
1 ½ cups shredded carrot
½ cup shredded coconut
For the yogurt cream cheese frosting (optional):
4 ounces cream cheese, softened to room temperature
2 tablespoons of nonfat plain Greek yogurt
4 tablespoons raw honey
1 teaspoon vanilla extract
1 teaspoon milk (if needed to thin out frosting)
Here’s what you do:
Preheat the oven to 350°F and lightly coat an 8×8-inch baking dish with nonstick spray.
In a large bowl, whisk together the oats, flour, flaxseed, cinnamon, baking powder and salt.
In a separate bowl, mix the milk, honey, avocado oil, egg and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the shredded carrot and coconut. The batter will be thick.
Spread the batter evenly in the prepared pan. Bake for 15 to 20 minutes, until set and a toothpick comes out clean.
Let cool before slicing or topping with frosting, if using.
Optional frosting: Mix the cream cheese, Greek yogurt, honey and vanilla until smooth. If it’s too thick, add milk a splash at a time until spreadable. Spread over cooled bars, then slice and serve.
