Dessert OR breakfast bars!
When I first made these carrot oat bars and tasted them, I knew I had a winner! These carrot oat bars are very dense, heavy and moist! This bar recipe has no processed sugar, gluten, or dairy! The best part is the cashew cream frosting! You will be very surprised how similar it is to a cold whipped cream cheese frosting. Trust me, you will be making these over and over again! They are a perfect snack to keep on hand when you want something sweet, but don’t want all the processed sugar and additives in a power bar, or a piece of store bought cake!
Oat flour?
This recipe uses both almond flour and oat flour. I like the, spongy texture this cake gets from adding the almond flour. I have made this cake, when testing, just with oat flour and didn’t feel it had enough ‘chew’. I have perfected this recipe using the combination of almond & oat flour. The result: a nice, dense, chewy bite!
Cashew cream frosting!
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
When I first made these carrot oat bars and tasted them, I knew I had a winner! These carrot oat bars are very dense, heavy and moist! This bar recipe has no processed sugar, gluten, or dairy! The best part is the cashew cream frosting! You will be very surprised how similar it is to a cold whipped cream cheese frosting. Trust me, you will be making these over and over again! They are a perfect snack to keep on hand when you want something sweet, but don’t want all the processed sugar and additives in a power bar, or a piece of store bought cake!
Oat flour?
This recipe uses both almond flour and oat flour. I like the, spongy texture this cake gets from adding the almond flour. I have made this cake, when testing, just with oat flour and didn’t feel it had enough ‘chew’. I have perfected this recipe using the combination of almond & oat flour. The result: a nice, dense, chewy bite!
Cashew cream frosting!
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Oat flour?
This recipe uses both almond flour and oat flour. I like the, spongy texture this cake gets from adding the almond flour. I have made this cake, when testing, just with oat flour and didn’t feel it had enough ‘chew’. I have perfected this recipe using the combination of almond & oat flour. The result: a nice, dense, chewy bite!
Cashew cream frosting!
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
This recipe uses both almond flour and oat flour. I like the, spongy texture this cake gets from adding the almond flour. I have made this cake, when testing, just with oat flour and didn’t feel it had enough ‘chew’. I have perfected this recipe using the combination of almond & oat flour. The result: a nice, dense, chewy bite!
Cashew cream frosting!
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Cashew cream frosting!
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Oh my! Why did it take so long for me to discover the wonders of soaked cashews. For those of you who have never used cashews for dairy free food swaps, stop right there! You must try this recipe now! When soaked in water overnight, or boiled in water for several hours, cashews become very soft and blend up into a wonderful paste like consistency. Add some plant based yogurt, vanilla extract, lemon juice, and you have a perfect “cream cheese” frosting. My recommendation: keep the cashew cream frosting in the refrigerator and enjoy a healthy carrot oat bar toped with a cool, creamy dairy free frosting that is sure to delight!
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Which protein should I use?
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
I used a small 8 oz filet mignon, but feel free to use any protein you like. Or leave the meat out all together. Try: 2 cubed chicken breasts, 1/2 lb of ground pork, ground chicken, even some shrimp!
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Ground flax…
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Flax is a great alternative to using an egg. It has the same binding power as an egg, and the flax in this recipe helps to bind everything together in the bars. One tablespoon of flax is equal to 1 egg. If you don’t have ground flax, and don’t want to buy it, feel free to use a beaten egg in it’s place.
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
What pan to use?
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
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-
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-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
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-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
I used a standard loaf pan, 8.5″ x 4″. But you can use whatever you have. I have even used a glass pie plate, the cake will just be spread out more, and the slices won’t be as thick.
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Cashew Cream Frosting
-
-
-
-
-
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
Carrot & Oat Bars with Cashew Cream Frosting
Description
These healthy, yet sweet bars are great for breakfast, or any time of the day. The cashew cream frosting adds a cooling layer of sweetness to this feel good treat!
You Need
For the Cashew Cream Frosting
Method
Make the Bars
-
- Preheat oven to 350 degrees. Brush a loaf pan with coconut oil.
- Put the dry ingredients in a large bowl, and whisk to combine.
- In a small bowl, mix all wet ingredients, including the carrot. Add to dry mixture. Combine well.Â
- Pour into prepared pan.Â
- Bake for 25 minutes.
- Cover, bake for another 5-10 minutes. You don't want to overcook this, the center should be just set, but still look tacky on top. You can use a wooden skewer inserted into the center of the cake to test for doneness: if there are crumbs on the skewer, cake is done. If there is wet batter, cook more.
- Covering the bars during the final cooking time helps to keep the oats softer, and lock in moisture.Â
- Cool in pan, covered.Â
- To remove from pan: run a knife along the edges of the bars, and turn onto a plate.
Make the Cashew Cream Frosting
-
- In a food processor, process all ingredients until completely smooth.
- Taste. Add a bit more maple syrup if you like your frosting sweeter.
- Refrigerate for 1 hour to firm up.
- Store frosted bars in the refrigerator.
- Or, frost individual squares, and warm squares up, topped with cool cashew cream frosting.
oats, oat bars, carrots, breakfast bars, dessert bars, oat dessert bars, carrot dessert bars, cashew cream, cashew frosting, non dairy frosting, vanilla
