Carrot Cake Breakfast Bars

Satisfy your carrot cake craving with this bar version packed with fiber!

Ingredients

• 1/2 cup VitaFiber® IMO syrup
• 2 1/2 cups rolled oats
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp sea salt
• 1 egg
• 1 cup milk (or dairy free milk of choice)
• 1/4 cup coconut oil, melted and cooled slightly
• 1 tbsp vanilla
• 1/2 cup grated carrots

For the Frosting:

• 1/2 cup cream cheese, softened
• 1.5 tbsp VitaFiber® IMO syrup
• 1 tsp vanilla

Directions

1. Preheat oven to 350F.
2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
3. In a separate bowl, whisk together egg, milk, coconut oil, VitaFiber® IMO syrup and vanilla and stir until well-combined.
4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
5. Pour oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
7. While the bars are cooling, mix together cream cheese, VitaFiber® IMO syrup and vanilla and whip until smooth.
8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!