Carrot Cake Oatmeal Bars

These healthy, delicious carrot cake oatmeal bars are naturally sweetened, vegan, warmly spiced, easy to make, and perfect on the go!

These bars were a lifesaver at work this week. Sometimes you just need to sleep until 10 minutes before it’s time to leave for work, and this was one of those weeks. I reheated these in the toaster for a minute or two before running out the door this week and they got nice and warm and a little bit toasty. It would have been nice to sit down to enjoy them, but some mornings you just gotta eat oatmeal bars on the go.

These Carrot Cake Oatmeal Bars Are:

  • Warming
  • Fragrant & well spiced
  • Vegan
  • Naturally sweetened
  • Flourless
  • Easy
  • Healthy
  • Perfect on-the-go
  • Freezer friendly
  • Easily reheatable in a toaster
  • Versatile
  • Delicious!

If you make these carrot cake oatmeal bars, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

I adapted these bars from this recipe at Erin Lives Whole. 

Carrot Cake Oatmeal Bars

These healthy, delicious carrot cake oatmeal bars are naturally sweetened, vegan, warmly spiced, easy to make, and perfect on the go!
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 45 minutes
Servings 8



  • 2 cups rolled oats
  • 1.5 cups grated carrot, about 2-3 large carrots
  • 2 cups non-dairy milk of choice, I use almond or soy milk
  • 2 Tbsp ground flax seeds

Optional Add-Ins

  • 1/4 cup raisins or cranberries
  • 1/2 cup chopped pecans or walnuts


  • 1/4 cup maple syrup or honey, or swap for 1 mashed banana or 1/3 cup applesauce for a sweetener-free option
  • 2 tsp ground cinnamon
  • 1.5 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder, optional
  • 1/2 tsp salt

Useful Equipment


  • Preheat the oven to 375° F.
  • Optional Step: Place 1 cup of oats in a food processor or blender and pulse until not as fine as flour, but smaller than rolled oats, about 10 seconds. This is for better absorbency.
  • Mix everything up in a bowl and pour it into a greased or parchment lined baking dish. This recipe also works great as muffins!
  • Cook time will vary depending on the size of your dish. Start with 40 minutes and check on it periodically. I like it pretty well-cooked, and tend to err on the side of overcooking. Sometimes my bars take close to an hour. Let it cool before cutting into it, but you might cut off a small piece or insert a toothpick to check if the inside is still gooey.


  • When I made these, I forgot the baking powder and they were still great. Adding it will make the bars a little fluffier and cakier. I actually really liked the thinner, denser bars. Perfect for a toaster! 🙂 
  • The mixture is supposed to be wet. It’s baked oatmeal, not like dough or batter. The oats will soak up all the liquid.
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  1. Hi Katie! Thanks for sharing all of your amazing recipes! I’m curious how you would count this if doing a women’s BLE? Thanks in advance for your time and help.

    • Hi Pamela, unfortunately I am no longer allowed to give BLE breakdowns for any of my recipes. It is now a trademark violation for bloggers like me to share any content explicitly broken down for the BLE food plan. If you have a question about how to measure meals according to your food plan, you’ll need to ask in an official BLE community. Thanks for understanding, and sorry I can’t be of more help.

  2. Connie Moore

    I have same question as Pamela

  3. Rayna Swee

    Hi Katie! My question is the same as Pamela! Thank you!

  4. Rayna Swee

    Opps! Just saw your message!

  5. These look amazing! Can’t wait to make (and eat) them!!! 🙂

  6. Kasia Beacon

    Hi Katie!! We’ll be trying these with Jonas, who as you know has a limited diet!! Lets hope they work to get more veggies into him!!! I’ll let you know how it goes. This looks super!

    • Aww, so lovely to see a comment from you Kasia! I’m so curious to hear if he will eat them, I bet all the kids would love to help make them too. Miss you all so much! 😘😘😘

  7. Anonymous

    My wife can’t eat a lot of carrots. Can I just add more raisins, or should I add something else?

  8. Me, too. plus what size baking dish? I assume 9×13, but the picture looks like it might be smaller than that.

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  14. Carolee

    5 stars
    Delicious!!! Love it!!! It’s my go to breakfast prep recipe!!

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  18. How can I store these and how long will they last? Can I freeze extras?

    • Katie Gates

      You can store them in an airtight container on the counter for a few days, or refrigerate them. They freeze beautifully, just freeze them in individual portions and pop them in the toaster 🙂

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  20. Hi Katie ,
    Can you use steel cut oats for any of these muffin or cookie recipes ?

    • Katie Gates

      Hi Patti, good question. No, I would not recommend steel-cut, as they take a long time to cook and hydrate and don’t work well for baking.

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