Name: Oatmeal Carrot Cake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup finely grated carrots; 2 ripe bananas, mashed; 1 egg; 1/4 cup coconut oil, melted; 1/4 cup maple syrup or honey; 1/2 tsp cinnamon; 1/2 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; Optional: 1/4 cup raisins or chopped walnuts

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These oatmeal carrot cake bars are soft, moist, and naturally sweetened, making them a perfect choice for a healthy snack, breakfast, or light dessert. I love that they’re made in one bowl with wholesome ingredients and just the right touch of warm spice. Whether I’m feeding toddlers or prepping snacks for the week, these bars never disappoint.

Oatmeal Carrot Cake Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

1 cup finely grated carrots

2 ripe bananas, mashed

1 egg

¼ cup coconut oil, melted

¼ cup maple syrup or honey

½ teaspoon cinnamon

½ teaspoon vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

Optional: ¼ cup raisins or chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a large bowl, I mash the ripe bananas until smooth.

I add the egg, melted coconut oil, maple syrup (or honey), and vanilla extract, mixing until fully combined.

Then I stir in the grated carrots, oats, cinnamon, baking powder, and salt.

If I’m using raisins or walnuts, I fold them in last.

I pour the mixture into the prepared pan and spread it out evenly.

It bakes for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

I let it cool before slicing it into bars.

Servings and timing

This recipe makes 9 bars.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 145 kcal per bar

Variations

When I want a little extra texture or flavor, I sometimes mix in unsweetened shredded coconut or a sprinkle of nutmeg. For a more indulgent version, I drizzle the cooled bars with a light cream cheese glaze. To make these vegan, I replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. They also freeze well—just wrap them individually and store in a freezer-safe bag for up to 2 months. When I want one, I either let it thaw at room temperature or warm it slightly in the microwave.

FAQs

How do I make these bars vegan?

I substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and make sure to use maple syrup instead of honey.

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats when that’s all I had. The texture is slightly softer but still delicious.

Are these bars gluten-free?

Yes, as long as I use certified gluten-free oats, these bars are naturally gluten-free.

Can I make these without bananas?

Bananas add moisture and natural sweetness, but if I need a substitute, I use applesauce or mashed sweet potato in equal amounts.

Can I add frosting to these bars?

Definitely. While I like them plain for breakfast, adding a thin layer of cream cheese frosting makes them feel more like dessert.

Conclusion

These oatmeal carrot cake bars are a staple in my kitchen for good reason. They’re quick to make, naturally sweet, and packed with feel-good ingredients. Whether I’m meal-prepping for the week or baking a quick snack for the kids, I always come back to this easy, satisfying recipe.

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Oatmeal Carrot Cake Bars

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Author: Cheryl
Total Time: 40 minutes
Yield: 9 bars
Diet: Vegetarian

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Description

These oatmeal carrot cake bars are soft, moist, and naturally sweetened with bananas and maple syrup or honey. Made in one bowl, they’re a wholesome and easy snack, breakfast, or light dessert option with warm spices and optional mix-ins like raisins or walnuts.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the egg, melted coconut oil, maple syrup (or honey), and vanilla extract. Mix until fully combined.
Stir in the grated carrots, oats, cinnamon, baking powder, and salt.
Fold in raisins or chopped walnuts, if using.
Pour the mixture into the prepared pan and spread it out evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool before slicing into bars.