Carrot Cake Breakfast Bars with Maple Coconut Icing

Looking for healthy breakfast bars recipes? These vegan carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning!

Carrot Cake Breakfast Bars on cooling rack with maple coconut icing

These Healthy Vegan Carrot Cake Breakfast Bars will be your new favorite on-the-go snack! 

These are Carrot Cake Breakfast Bars, but don’t let the name keep you from snacking on them at all times of the day, because you will want to, I promise.

Should I maybe rename them Carrot Cake Snack Bars?

stacked Carrot Cake Breakfast Bars on cooling rack with maple coconut icing next to a bunch of carrots

Either way, these easy vegan breakfast bars are delicious with lots of bang for your flavor buck.

Here’s what you will love about this healthy breakfast bars recipe: 

  • A mixture of nuts, dates, oats, carrot cake spices, maple syrup, applesauce, and shredded carrots make them taste like a slice of your favorite carrot cake.
  • These breakfast bars couldn’t be easier to prepare, making them the perfect addition to your Sunday night meal prepping party for enjoyment throughout the week.
  • The sweetness comes from Medjool dates making this a refined sugar-free recipe.
  • A simple two-ingredient vegan icing made from plain coconut yogurt- my favorite brand is COYO,-and a touch of maple syrup take these carrot cake breakfast bars to the next level.

vegan healthy Breakfast Bars wrapped with twine and parchment

How to make these healthy Carrot Cake Breakfast Bars: 

Just pulse the ingredients together in a food processor, press the mixture into a pan, bake for about 10 minutes to set, cool and cut into bars.

Healthy Vegan Carrot Cake Breakfast Bars on cooling rack with maple coconut icing

These Carrot Cake Breakfast Bars remind me a little bit of Lara Bars, but with a more desirable texture.

Ok, want to hear something very random and kind of creepy? At the exact moment as I was typing out the words “Lara Bar”, a Lara Bar commercial started playing on TV.

I had never even seen a Lara Bar commercial ever in my life until that moment.

Carrot Cake Breakfast Bars on cooling rack with maple coconut icing on a plate

Moving on! This healthy breakfast bars recipe was made as part of a food blogger collaboration celebrating all things carrots.

Be sure to check out some of the other amazing recipes my fellow blogger friends creating starring carrots I’ve linked at the bottom of this post, or you can search #24carrotgoals on Instagram!

Tips for making these healthy vegan breakfast bars: 

  • Make sure you don’t overmix your ingredients in the food processor. There should still be some chunks – we don’t want a paste!
  • Use gluten-free oats to make these easily gluten-free.
  • A standard carrot is about 5-7 inches long and weighs about 55-60 g. If your carrot seems especially big, simply weigh out 60 g of grated carrot. 
  • Up the amount of protein, by adding some ground flaxseeds, chia seeds, or hemp hearts to the mixture.

Carrot Cake Breakfast Bars on cooling rack with maple coconut icing with bite taken out

Variations on this Carrot Cake Breakfast Bars recipe: 

  • I used rolled oats but you could use quick oats if that’s all you have in your pantry.
  • You can use almonds instead of cashew nuts. 
  • Pecans can be replaced with pistachios, shredded coconut or walnuts.
  • Feel free to add some orange zest to the mix, if you’re a fan.
  • No time for baking? Roll the dough into bite-size balls for on-the-go carrot cake energy bites!

How shall I store these vegan breakfast bars? 

 You can store these in an airtight container for up to one week. The Maple Coconut Icing will harden if left on the bars. You can reserve icing until just before serving.

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make these Carrot Cake Breakfast Bars, don’t forget to share it using the hashtag #LePetitEats!

Carrot Cake Breakfast Bars with Maple Coconut Icing

These tasty vegan carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning (or toughest of afternoon slumps).

Course Breakfast, Snack
Cuisine American, Vegan
Keyword carrot cake energy bars, healthy breakfast bars, vegan breakfast bars
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Author Denisse

Ingredients

  • 1 cup raw cashews
  • ½ cup pecans
  • ¾ cup rolled oats
  • ½ cup dates
  • 4 ounces unsweetened applesauce
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1/4 teaspoon salt
  • 1 carrot grated
  • 1/4 cup plain coconut yogurt
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 350 degrees. In the bowl of a food processor, add cashews, pecans, oats, dates, applesauce, cinnamon, nutmeg, cloves, salt and carrots. Process mixture until dates have broken down into smaller pieces and ingredients are well combined. The mixture should stick together easily. 

  2. Press mixture into a six-inch square pan. Bake for 10-12 minutes. Cool completely and cut into eight bars.

  3. Whisk together coconut yogurt and maple syrup. Transfer mixture into a ziplock bag and snip off the tip with scissors. Drizzle over breakfast bars. Enjoy immediately or store in an airtight container for up to one week. Icing will harden if left on the bars, or you can reserve icing until just before serving.

Recipe Notes

  • Make sure you don't overmix your ingredients in the food processor. There should still be some chunks - we don't want a paste!
  • Use gluten-free oats to make these easily gluten-free.
  • A standard carrot is about 5-7 inches long and weighs about 55-60 g. If your carrot seems especially big, simply weigh out 60 g of grated carrot. 
  • Up the amount of protein, by adding some ground flaxseeds, chia seeds, or hemp hearts to the mixture.

Here are some more carrot recipes:

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Lady and Larder’s Carrot Crudite Board with Z’atar Hummus
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Butter Loves Company’s Iced Carrot Cake Cookies
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Flotte Lotte’s Carrot Apple Pie
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/
Pizanna’s Vegan Carrot Birthday Cake
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)
Dirty Whisk’s Carrot and Herbed Ricotta Tart
Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart
Seed and Mill’s Carrot Cake with Tahini Caramel Frosting

Carrot Cake Breakfast Bars with Maple Coconut Icing - these easy homemade breakfast bars are perfect for a mid morning snack or on-the-go breakfast!So much healthier than storebougth granola bars #vegan, #breakfast

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Comments

  1. The Modern Proper

    I was literally just looking at a carrot cake cookie recipe thinking to myself, “how could I make this more healthy and more protein packed to be able to make it into a breakfast cookie?” So, thanks for sharing this one! I won’t need to keep looking!

    Reply
    1. Denisse Post author

      Sorry, I don’t post nutritional information on my recipes, but you can easily enter the ingredients into a calorie counting app to find out!

      Reply

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