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Carrot Cake Baked Oatmeal Breakfast Bars | Vegan

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Oatmeal breakfast bars, anyone? Say hello, to those deliciously healthy carrot cake baked oatmeal breakfast bars! I am so excited to add another amazing clean eating recipe on the blog to load my breakfast with nourishing food.

oatmeal breakfast bars vegan carrot cake

Carrot Cake Oatmeal Breakfast Bars are super easy and healthy. A 10 minutes blender recipe, 100% vegan, full of plant based protein from almonds, flaxseeds, oats, almond butter and sweet banana and blueberry. A great homemade on-the-go breakfast bar.

You guys know I am always on the run with my little girl around, plus my family in law just landed in Auckland. So breakfast is crazy and these Carrot Cake Baked Oatmeal Breakfast Bars are the perfect healthy on-the-go breakfast for those crazy busy mornings.

I love carrot cake for breakfast – I already shared with you my carrot cake overnight oats recipe, now that’s my oatmeal breakfast bar! If like me you are always looking for quick & healthy breakfast recipe ideas packed with nutrient and flavor, this one is for you!

And you know what? you can make-ahead those oatmeal breakfast bars and store up to 1 week in a jar – or more but I eat them all in few days.

Carrot cake baked oatmeal Breakfast Bars | A quick healthy breakfast

So what is in those oatmeal breakfast bars? I put EVERYTHING you need to energize your day: ground flaxseed, whole grain oats, carrots, banana, and nuts.

These are Vegan oatmeal breakfast bars, no eggs or dairy in this recipe. I made our fiber and protein-loaded bar with only natural goodness.

Let’s bring dessert for breakfast and indulge in those guilt-free clean eating breakfast bars. Seriously, I can eat them ALL day not only for breakfast.

After 3 years of blogging full time you guys probably don’t realize how difficult it is to take a nice shot of food that you just want to eat lol Really, I ate 3 of those bars while taking those pictures!

oatmeal breakfast bars vegan carrot cake

But you see I did not put on weight or feel sick – I mean my diabetes is in control even eating those bars – SO it definitely means it is good for you. As I am a blueberries lover and it is the blueberry season in NZ, I added a bunch of fresh blueberries on top of those bar – a great antioxidant top-up to those vegan breakfast deliciousness.

NOW let’s talk about the texture of those bars.

Is that good?

HELL YES, it is addictive!

It is a moist carrot cake bar with a crunchy top layer made of coconut, carrots, and wholegrain oats. What I love the most about those bars is the rich chewy texture.

I like to eat ‘a lot’ for breakfast and I hate soft food that is eaten too quickly because I overeat them and then I feel gross.

Here, the high amount of fiber makes the bars slightly longer to eat and I feel full after eating only a square – well I still had 3 square while taking the photography I won’t lie I skip lunch after that loloatmeal breakfast bars vegan carrot cake

I don’t know about you but when I bake something there is always an area of the baked good that I prefer. You know like for cookies, the sides are always crispier and I love that.

Here,  I am completely in love with the sides too because the banana tends to caramelize in this area and it makes it very sweet.

But don’t worry, if you watch sugar or don’t like too sweet food those carrot cake bars are not too sweet, especially if you are using fresh banana – I did use ripe banana and if you are like me  – a strong sweet tooth – I recommend to use ripe banana to naturally increase the sweetness of the bar without adding more rice malt syrup.

Confession here, I actually drizzle extra rice malt syrup on my carrot cake squares 🙂

oatmeal breakfast bars vegan carrot cake

But it is rice malt syrup and it is not really sweet in taste compared to honey and it gets only 50% fructose so it is less addictive too. Well, I need to find good excuses to overeat something, as always!

So, now it is time for me to go, mother in law is around the house I have to be perfect and cook a nice dinner for tonight!

And if you want more healthy vegan breakfast inspiration, have a look at my oatmeal banana bread or vegan blueberry banana muffins.


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Recipe Card

Vegan Carrot Cake Oatmeal Breakfast Bars

Healthy Oatmeal Breakfast Bars packed with carrots, banana, flax seeds and almonds. A delicious and easy blender recipe, 100% vegan to boost your protein for your busy mornings on the go.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Author: Carine
16 bars


Oatmeal Breakfast Bars

Bar toppings

  • 1/3 cup Grated Carrots
  • 1/3 cup Silvered almonds or sliced almonds
  • 2 tablespoons Unsweetened desiccated Coconut
  • 1/3 cup Dried Raisins
  • 1/4 cup Old fashioned oats
  • 4 teaspoons Coconut oil
  • 4 tablespoons Brown Rice Syrup - or maple syrup or honey (if not vegan)
  • 3 tablespoons Unsweetened Almond Milk
  • 1/4 teaspoon Ground cinnamon
  • 3/4 cup Blueberries or frozen
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  • Preheat oven to 360F (180 C).
  • Cover a square baking pan (8 inches * 8 inches) with baking paper. Set aside.
  • Using a food processor with the S blade attachment, add all the oatmeal bar ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl.
  • Process until it comes together and all the oats and nuts are pulverized. It will form a sticky consistent batter and it should not take more than 1-2 minutes on medium speed.
  • Stop the food processor often, scrape down the sides with a spatula and add the grated carrots.
  • Process again 15-30 seconds to incorporate the grated carrot into the batter. Don't process too long to keep some texture from the grated carrots.
  • Transfer the batter into the prepared square baking pan.
  • Press firmly and evenly with your hands to cover all the bottom of the pan.
  • Bake 15 minutes until the sides start to get crispy.
  • Meanwhile, prepare the toppings.
  • Into a mixing bowl add the coconut oil, rice malt syrup, and almond milk.
  • Microwave until liquid - about 30 seconds to 1 minute on high.
  • Combine in all the toppings ingredients into the melted mixture.
  • Remove the pan from the oven using an oven mitt.
  • Spread the toppings on the top of the baked bar. Press firmly to stick to the pre-baked carrot cake bar. Sprinkle fresh blueberries (if used) and slightly press them on top.
  • Return to the oven for 15 minutes or until the topping is crispy and golden.
  • Fully cool down - 1 hour- into the pan before removing the bars from the pan. 
  • Cut into 16 squares. The topping will be a bit lost but you can add an extra drizzle of rice malt syrup or honey on top of the bars after baking to stick things together.
Topping: the bar toppings add a lovely crunch to those bars. However, it is optional. You can also make the bottom layer only and bake for 25/30 minutes.
Sweetener: any liquid sweetener will work. Brown rice syrup is my favorite but you can swap by maple syrup, blue agave, or honey (if not vegan)
Gluten-free options: replace rolled oats but quinoa flakes or millet flakes
Storage: Store into a metallic box or cookie jar for up to 1 week.
Freezing: Can be frozen up to 1 month in individual zip plastic bags. I recommend to wrap each bar in a plastic bag and then place all the bars in a larger zip plastic bag. Defrost at room temperature the day before. Can be rewarmed 5 minutes in a warm oven to add some crunch.
Tried this recipe?Mention
Nutrition Facts
Vegan Carrot Cake Oatmeal Breakfast Bars
Amount Per Serving (16 bars)
Calories 202 Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Carbohydrates 25.4g8%
Fiber 4g17%
Sugar 12g13%
Protein 4.9g10%
Net Carbs 21.4g
* Percent Daily Values are based on a 2000 calorie diet.
carrot cake oatmeal barscarrot cake healthy

Carrot Cake Oatmeal Bars

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    • Yes very well ! the re is no eggs so you can easily keep those for a week in an airtight container in the pantry or fridge as you like. Enjoy the recipes on the blog, XOXO Carine.

    • Hi, Maybe applesauce would work but I didn’t try the recipe with something else than banana puree so I won’t recommend a substitute at 100%. Enjoy! Carine.

  1. Do you think there is something to substitute in place of bananas? My almost two year old is very allergic, but would love to make these!


    • Hi, I did not try the recipe without bananas so I would not recommend anything before trying. Apple sauce may be a good substitute. Let me know if you give it a try. xoxo Carine.

  2. I do not mind the oil but do not like the texture of coconut.If I leave it out should I add something else and if so what?

    • Hi Paula, if you don’t like shredded coconut you can replace it by ground almonds – same amount. It will perfectly work in this recipe. Enjoy ! xoxo Carine.

  3. Have you ever made the breakfast bars using only the bottom layer without the top layer? I wonder if they’d be just as yummy and similar to a granola bar.

    • Of course you can make the bar without the topping. It will taste like a granola bar with a softer texture. Enjoy the recipe. xoxo Carine.

    • Hi Stephanie, Both works well but I tend to prefer to melt the coconut oil too. It makes the batter easier to work. I will update the recipe card with this important detail. Thanks for spotting that Stephanie ! Enjoy the bars 🙂 Carine.

    • Hi Nadia, I am pretty sure it will freeze well like any muffins or cookies. I never tried to freeze those carrot cake bars because it never last long in my house. Plus, it stores very well in the cookie jar ! Thanks for testing my recipes and reading the blog Nadia. See you soon here! xoxo Carine.

    • Hi Rebecca, Sure! you can actually use any liquid sweetener of your choice like honey, rice malt syrup, agave, maple syrup etc. Enjoy the oatmeal bars and thanks for trying my recipes ! xoxo Carine.

    • Hi Cathy, unfortunately this carrot cake bar recipe required a food processor. The oat and banana has to be blended in a puree like texture to create a batter that hold after baking. I have got plenty of others breakfast oat recipes that don’t use a food processor. You can try my clean breakfast cookies here for example. Thanks for reading my blog and testing my recipes. See you soon on the blog, xoxo Carine.

  4. 5 stars
    I have genuinely never responded to the blog post of anything I”ve made before, mostly because I’m lazy but partly because often I don’t follow the recipe and feel the results are likely an unfair reflection of what you hoped for me to eat! haha! Anyway, I made these yesterday, and they were FREAKING AWESOME! The first comment was a little right about the oil, but I actually felt it was too much so didn’t add all of it in the first instance. Perhaps edit the blog post though! … ANYWAY. They were SO GOOD I took them to a class and they were all gone. Today I’m off to stay with some vegan friends and I threw a batch of these in the oven just now to take with us (no carrot left so subbed apple) .. this will go down as an all time fave and I can’t wait to try alternative fillings. I’m thinking pear and ginger would be nice, or perhaps a little dark chocolate for a nice treat! Thanks soooo much! I love them!!!!

    • Hi Imogen! Thank you SO much for this positive feedback on that carrot cake oatmeal bar recipe ! I am so happy to know that it works well in any kitchen around the world and that people appreciate their taste. I never tried different fillings yet but I love the idea of using pear, ginger and chocolate! YUM! I will update the coconut oil amount for the topping as you are right some people may find it a bit too much. Thanks for reading the blog and sharing your experience in your kitchen testing my recipes. Such a pleasure to get inspired by you to for my next batch of those breakfast bars. See you soon on the blog. Carine.

  5. 5 stars
    Hey I found your recipe on pinterest ! Ignore the nasty comments.. it’s healthier than a mc donalds meal and I’m sure it’s going to taste nice. Those who aren’t use to these types of healthy breakfast options are going to criticize it. It smells great and I can’t wait to taste it tomorrow morning! I’ve made similar Raw healthy recipes using these ingredients. And every time it’s been delicious! It’s not a spoon full of artificial foods. It’s actually better for you. Like at least I know what I’m putting in my body! Anyways I love looking for new breakfast ideas for on the go! Looking forward to tasting it!! Xx

    • Hi Sarah, THANK YOU ! I hope you will love those carrot cake bars. As you said it is different to the industrial stuff we are used to eat. But it is natural, full of wholesome ingredients good for our body. It takes time to get used to those clean eating recipes. I love eating this way as I feel so much better, more energized and the taste is delicious to me. Thanks for taking a minute to write such a lovely comment. I hope it will encourage others reader to try this recipe. Enjoy the recipes on the blog! I have got lots of simple healthy breakfast option for you to try next time! xoxo Carine.

      • 5 stars
        Hello! That’s ok :). I tried it this morning and both me and my Boyfriend love it! Followed everything on your recipe. But used ” Almond , cacao &Coconut butter ” .. … it’s full of flavour.. Omg. Yum! He loved it soo much, which made me happy! Definitely going to use this breakfast bar recipe atm!! Thanks heaps for posting it 🙂 have a good day 🙂 xx Sarah

        • You made my day Sarah! I am so happy to know that you both loves it and that the recipe worked perfectly. I love the idea of using different nut butter. This looks yummy, thanks for sharing your ideas and positive experiences! Carine.

  6. I never have nut butter in the house. Is there anything I can sub for the nut butter or can I just leave it out?
    Thank you

    • Hi Em, That is too bad, almond butter contains lots of healthy fat and fibre plus it had a delicious taste to those bars! However you can simply substitute almond butter by unsalted butter, soft at room temperature, if you are not vegan. I hope it helps ! Carine.

  7. 5 stars
    Hi! So glad to have found your recipe and am eager to try these bars. My toddler just ate 3 pre-packaged baked oatmeal bars for breakfast and I thought, “I must find an alternative to these that actually gives him some nutrition– not just sugar!” Heading to grocery now to get ingredients… Thank you for sharing!

    • Hi Melissa! I am so glad you find me on the internet recipes ‘jungle’ lol My 3 years old love those bars so your little one should love them too. My recipes are lightly sweet so I sometimes noticed that kids that are used to ‘high sugar’ pre-packaged bars are more fussy to eat those one. You can try to use honey in this recipe to start with a highest sweet taste while keeping the whole thing nutritious and natural. Even, add an extra drizzle of honey on the bar first and then decrease until he get used to this new low sweet taste! Let me know how it works for him! I hope you will find all delicious recipes around here. See you soon on Sweetashoney. Carine.

    • Hi Dayna,

      Thanks for your message. I am not sharing nutrition panel for my recipes because I believe that calories don’t count. The quality of your calories is what makes a difference in how the food is nourishing and good for your body. It this recipe I used only wholesome and natural ingredients like wholegrains oat, carrots, bananas, low carb sweetener like brown rice syrup which to me makes an healthy carrot cake bar compared to those made of white flour and loaded with sugar. I hope you will still try this recipe and understand my food philosophy! Trust me one slice of those bars are very fulfilling and you will love them. Enjoy the recipe. Carine.

        • Hi Linda, No problem. You can see the nutritional panel just after the recipe box. This recipe makes 16 squares. The nutrition panel is for one square. Enjoy the recipe ! xoxo Carine.

    • Hi Jillian ,thank you very much for those extra information. I also though the GI of brown rice syrup was 25 ! Good to know that it is actually as high as other liquids sweeteners. I anyway I never use much Sweetener in my recipes and those carrot cake bars always works well for me ?I hope you will give it a try anyway! Thank you again, it is good to learun new things from my readers ! I am not a nutritionist simply a mum who try to share my passion of cooking healthier for my family and you are more than welcome to add useful input like this on the blog ! Thanks, Carine.

    • Hi Jillian, thanks for the complementary information. It is good to know. I simply noticed that my body react better to rice malt syrup compared to honey or agave or even maple syrup. It is probably because there is no fructose and only maltose in it. Thanks for adding those ressources ! Carine.

    • Hi, I don’t measure bananas in cups. This recipe will work well with any banana size. The only different will be the sweetness of the batter. However I used 2 banana, medium size, 100g (3.5ounces) for each banana without the skin. Enjoy this lovely recipe. Carine.

  8. I feel like the oil in the topping is incorrect. The topping never got crunchy/crispy, the whole thing was dripping with oil. I even poured oil out of the pan and then put back in the oven to try crisping the top. I let it set on a wire rack to drain and then on a paper towel. Did I do something wrong?

    • Hi Jessica, I am sorry to hear that. I used 4 tsp of coconut oil and I realized I have written tbsp in the recipe ingredient list on th blog 🙁 Hopefully I keep all my recipes on a paper notebook to double check! I am so sorry for this typing error that ended up in a bad baking experience. I very hope you managed to enjoy the base of this carrot cake bar anyway as it is a very tasty recipe. Thank you for your feedback, I updated the recipe and I hope to see you again on the blog. Thanks Jessica, Carine.

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