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Carrot Cake Oatmeal Bars
Enjoy these delightful carrot cake oatmeal bars, perfect for a snack or dessert alongside a steaming cup of coffee. Made with a blend of shredded carrots, oats and a hint of brown sugar, these easy bars capture the essence of carrot cake, while offering a boost of fiber and less sugar than cake. Portable and convenient, these bars can be enjoyed on the move. To make these bars gluten-free, opt for gluten-free oats.
INGREDIENTS
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2 cups old-fashioned rolled oats
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1/2 cup chopped toasted pecans or shredded unsweetened coconut
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/2 cup low-fat milk
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2 large eggs, at room temperature
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6 tablespoons light brown sugar
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1/4 cup unsweetened applesauce
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1/2 cup shredded carrot
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1/4 cup raisins
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2 ounces cream cheese, softened
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1 1/2 tablespoons confectioners' sugar
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2 tablespoons low-fat milk
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1/2 teaspoon vanilla extract
Glaze
INSTRUCTIONS
To make bars: Stir oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg and salt together in a large bowl. Whisk ½ cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in carrot and raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.
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Preheat oven to 350°F. Line bottom and sides of an 8-inch-square baking pan with foil. Lightly coat with cooking spray.
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Spread the mixture evenly in the prepared pan. Bake until set and edges are starting to turn golden, 35 to 40 minutes. Let cool in the pan for 10 minutes. Using the edges of the foil as handles, transfer to a cutting board and let cool to room temperature.
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Meanwhile, make glaze: Place cream cheese and confectioners’ sugar in a small bowl; beat with an electric mixer on medium speed until smooth. Add milk and vanilla; continue beating until smooth. Spread over the top of the cooled oat bars. Cut into 9 pieces.
