Carrot Cake Breakfast Bars

Prep time

15 minutes

Cook time

35 minutes

Servings

Carrots aren’t just for dipping in hummus! Stop relegating this bright orange, full of beta carotene veggie to the snack zone and grate some up for a delicious yet nutritious dessert bar that can even be devoured at breakfast. Combining wholesome organic rolled oats and the sugar-alternative allulose, this tasty breakfast bar recipe is sure to be on repeat in your kitchen especially during back-to-school season.

Ingredients

Breakfast Bars

1 cup Rolled Oats, Organic

1 cup all purpose flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon baking powder

½ teaspoon salt

1 cup grated carrots

2 eggs at room temperature

½ cup low fat milk

4 tablespoons melted butter

1 teaspoon vanilla extract

½ cup Slender Zero™ Allulose, Organic Powder

¼ cup light brown sugar

½ cup chopped pecans or walnuts

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Cream Cheese Drizzle

3 ounces cream cheese, softened

1 tablespoon low fat milk

2 tablespoons Slender Zero™ Allulose, Organic Powder

Directions

Preheat oven to 350ºF and line an 8x8 baking dish with parchment paper. In a medium mixing bowl, whisk together oats, flour, allulose sweetener, baking powder, cinnamon, nutmeg and salt.
In a separate large mixing bowl, whisk melted butter and brown sugar together. Whisk in eggs, milk and vanilla extract until just combined.
Gradually stir dry ingredients into wet. Fold in walnuts and grated carrots.
Transfer to prepared pan and spread evenly. Bake for 30-35 minutes.
Cool bars for 15 minutes in pan, then lift from parchment paper and place on a cooling rack to cool for 30 minutes.
While bars cool, stir together cream cheese, milk and Allulose sweetener.
Slice into 8 bars and top with cream cheese drizzle.