they’re full of protein, healthy fats, & fiber so I mean.. you can technically have carrot cake for breakfast right 🤪 Bars: •1 1/2 cup Organic old fashioned oats •1/4 cup vanilla protein powder (can probably sub more oats) •1/3 cup coconut flakes •1/3-1/2 cup crushed walnuts •1/3 cup raisins or chopped dates (optional) •3/4 cup finely shredded carrot •1/2 cup almond or cashew butter (or tahini/sunflower butter) •5 tbsp maple syrup •1 tbsp plant based milk •1 1/2 tsp cinnamon + 1/2 tsp ground ginger •1 tsp vanilla + pinch of sea salt Frosting: •1 1/2 cups cashews or sunflower seeds (i did 1/2 of each) •1/2 cup coconut yogurt (for tangier cream cheese frosting) or 1/2 cup canned coconut milk •1/4 cup maple syrup •2 tbsp melted coconut oil (optional, but helps firm it up!) •2 tbsp lemon juice •1 1/2 tsp vanilla + pinch of sea salt Start by filling a medium pot with water. Place on medium-high heat & bring to a small boil. add the cashews and sunflower seeds. Soak them in the water for 15-20 mins. Strain. Mix together the nut butter, maple, vanilla, & milk for the bars until smooth. Then add in remaining ingredients, stirring in the carrots & raisins last. Press into an 8x8 baking dish (or similar). Frosting: blend all ingredients in a High powered blender until completely smooth. Taste and adjust as you’d like. Spread over the bars & place in the fridge or freezer until ready to eat. If you keep them in the freezer, let them thaw for 10 minutes or so before eating. enjoy! (Be sure to store extras in the freezer!) #carrotcake #oatmeal #oatbars #oatmealtiktok #vegancarrotcake #rawvegandessert #nobakedessert #carrotcakeoats #healthydessertrecipes #healthybreakfastideas #plantbasedrecipes #glutenfreerecipes #healthylifestyle #lowsugarsweets