Post by Loupy on Oct 25, 2018 14:22:12 GMT -7
CARROT CAKE OATMEAL BREAKFAST BARS
From: Kelly @ www.eatyourselfskinny.com/carrot-cake-oatmeal-breakfast-bars/?
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast or snack option that are dairy-free with zero refined sugar and drizzled with a delicious cream cheese frosting!
Makes: 16
INGREDIENTS
2½ cups rolled oats
1 tsp. baking powder
2 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. sea salt
1 egg
1 cup Silk Protein Nutmilk (or milk of choice)
¼ cup coconut oil, melted and cooled slightly
⅓ cup maple syrup
1 tsp. vanilla
½ cup grated carrots
For the Frosting:
½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
1 Tbsp maple syrup
½ tsp. vanilla
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt.
Set aside.
In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
Pour oat mixture into a prepared 8x8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth.
Feel free to add a teaspoon of milk if you like a creamier frosting!
Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!
NUTRITIONAL INFORMATION
WW Freestyle Points: 4
Calories: 125
Fat: 5.9 g
Saturated Fat: 3.7 g
Carbs: 16.2 g
Fiber: 1.8 g
Protein: 3.3 g
Sugar: 4.9 g
From: Kelly @ www.eatyourselfskinny.com/carrot-cake-oatmeal-breakfast-bars/?
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast or snack option that are dairy-free with zero refined sugar and drizzled with a delicious cream cheese frosting!
Makes: 16
INGREDIENTS
2½ cups rolled oats
1 tsp. baking powder
2 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. sea salt
1 egg
1 cup Silk Protein Nutmilk (or milk of choice)
¼ cup coconut oil, melted and cooled slightly
⅓ cup maple syrup
1 tsp. vanilla
½ cup grated carrots
For the Frosting:
½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
1 Tbsp maple syrup
½ tsp. vanilla
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt.
Set aside.
In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
Pour oat mixture into a prepared 8x8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth.
Feel free to add a teaspoon of milk if you like a creamier frosting!
Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!
NUTRITIONAL INFORMATION
WW Freestyle Points: 4
Calories: 125
Fat: 5.9 g
Saturated Fat: 3.7 g
Carbs: 16.2 g
Fiber: 1.8 g
Protein: 3.3 g
Sugar: 4.9 g
