OverviewCals/servingServings1819 Prep timeCook timeTotal time10 mins40 mins50 minsIf you love carrot cake and oatmeal for breakfast you are going to love this next recipe and that is a combination of both. Carrot cake baked oatmeal bars are perfect for brunch on a busy day, or just for breakfast. With a cup of coffee or cup of tea you are going to make them over and over again. They are crunchy and fruity in flavor because they have the right amount of crunch from the oats and walnuts but also mashed bananas and chopped pineapple. They will make a perfect breakfast for a busy day. Also this meal travels well and can be your morning nack on your way to work. IngredientsCarrot Cake Baked Oatmeal2 cups uncooked rolled oats¼ cup wheat bran1/2 tsp. baking powder1 cup chopped pineapple1 cup grated carrots¼ cup chopped walnuts1 1/2 tsp. ground cinnamon½ tsp. salt1 ½ cups Almond coconut milk or soy milk1 over ripe bananas mashed1 tsp. vanilla extract2 tbsp. light butter melted¼ cup egg substitute or equivalent to 1 egg¼ cup real maple syrup or agaveCream Cheese Drizzle2 tbsp. 1/3 less cream cheese softened1 tbsp. confectioners’ sugar1 tbsp. milk½ tsp. vanilla extractDirectionsCarrot Cake Baked Oatmeal Preheat oven to 375. Spray 8 inch square pan with cooking spray. In a large bowl combine oats, wheat bran, baking powder, pineapple, carrots, walnuts, cinnamon, and salt. In another bowl, mix together milk, mashed banana, vanilla extract, light butter, egg substitute and maple syrup. Stir in the liquid into oats mixture. Pour into pan. Bake for 35 to 40 minutes. Cool for 10 minutes. In a small bowl, mix together ingredients for cream cheese drizzle. Using a fork, drizzle over baked oatmeal. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.