Floral Separator

Carrot Cake Oatmeal Bars

Ingredients:  – 2 cups old-fashioned rolled oat – 1/2 cup chopped toasted pecans or shredded unsweetened coconut – 1 teaspoon baking powder – 1 teaspoon ground cinnamon – 3/4 teaspoon ground ginger – 1/4 teaspoon baking soda – 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt – 1/2 cup low-fat milk – 2 large eggs, at room temperature

Glaze: – 2 ounces cream cheese, softened – 1 1/2 tablespoons confectioners' sugar – 2 tablespoons low-fat milk – 1/2 teaspoon vanilla extract

Directions: 1. To make the bars, stir together oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg, and salt in a large bowl.

In a medium bowl, whisk together 1/2 cup milk, eggs, brown sugar, and applesauce until well combined.

Add the milk mixture to the oat mixture and stir until well combined. Fold in shredded carrot and raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally.

Preheat the oven to 350°F. Line the bottom and sides of an 8-inch square baking pan with foil and lightly coat with cooking spray.

Spread the mixture evenly in the prepared pan. Bake until set and the edges are starting to turn golden, about 35 to 40 minutes. 

Let cool in the pan for 10 minutes. Then, transfer to a cutting board using the edges of the foil as handles, and let cool to room temperature.

Meanwhile, make the glaze by placing cream cheese and confectioners' sugar in a small bowl. Beat with an electric mixer on medium speed until smooth.