Carrot Cake Oatmeal Bar


Bar – 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 – 6 tablespoons light brown sugar – 1/4 cup unsweetened applesauce – 1/2 cup shredded carrot – 1/4 cup raisin

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

To make bars: Stir oats, pecans (or coconut), baking powder, cinnamon, ginger, baking soda, nutmeg and salt together in a large bowl. Whisk ½ cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined. 



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


Distribute the ingredients evenly in the prepared pan. Bake 35 to 40 minutes, or until set and the edges begin to turn brown. Cool in the pan for 10 minutes. Transfer to a cutting board with the foil edges serving as handles and allow it cool to room temperature. 


Meanwhile, prepare a glaze: In a small bowl, combine cream cheese and confectioners' sugar; beat with an electric mixer on medium speed until smooth. Add the milk and vanilla; continue to beat until smooth. Spread on top of the cooled oat bars. Cut into nine pieces.  


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