You know those recipes you make months back and forget how good they taste? THESE ARE THEM. I originally made this carrot cake in the fall, but truly fell in love with it all over again this past weekend.
These bars are made from a mixture of shredded carrots, oats, coconut oil and pure maple syrup. The flavors resemble some good old bakery style carrot cake, except these are filled with fiber and whole-grains. They’re topped off with an easy 4-ingredient cream cheese icing, or an optional sweet cashew glaze. I love them with my coffee, or during that 4-o’clock snack attack.
These gluten-free carrot cake oatmeal bars can be made nut-free if you leave out the walnuts, and dairy-free if you substitute vegan cream cheese for the glaze.
I haven’t tested any flour substitutes, so if you don’t have oat flour, you can make your own by blending whole oats in the blender until fine.
This recipe has already been such a hit on Instagram, I know you guys are going to love it!