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5 from 8 votes

Carrot Cake Baked Oatmeal Breakfast Bars | Healthy, Vegan

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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 16 oatmeal bars/squares
Calories: 202kcal
Author: Carine


Oatmeal Breakfast Bars

Bar toppings


  • 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 pulverised. 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, scrap 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 to 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 starts to gets 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 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 loss 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 up to 1 week.
Freezing: Can be frozen up to 1 month in individual zip plastic bags. I recommend to wrap each bars 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 rewarm 5 minute in a warm oven to add some crunch.


Serving: 16bars | Calories: 202kcal | Carbohydrates: 25.4g | Protein: 4.9g | Fat: 10.2g | Fiber: 4g | Sugar: 12g