These tasty Carrot Cake Breakfast Bars with Maple Coconut Icing will fuel you through the busiest morning (or toughest of afternoon slumps).
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?
Either way, they are delicious with lots of bang for your flavor buck. A mixture of nuts, dates, oats, carrot cake spices, maple syrup, applesauce and shredded carrots make up these Carrot Cake Breakfast Bars. They couldn’t be easier to prepare, making them the perfect addition to your Sunday night meal prepping party for enjoyment throughout the week. 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.
But let’s not forget t what makes these Carrot Cake Breakfast Bars seriously next level: a two ingredient vegan icing made from plain coconut yogurt- my favorite brand is COYO, I use it any and every chance I get- and a touch of maple syrup.
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.
Moving on! This 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!
Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter 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 carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning (or toughest of afternoon slumps).
- 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
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.
Press mixture into a six-inch square pan. Bake for 10-12 minutes. Cool completely and cut into eight bars.
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.
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