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Carrot Cake Breakfast Bars

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Carrot Cake Breakfast Bars
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 15
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Start the morning off right with hearty breakfast cookie bars brimming with apples, raisins, oats and carrots. They’re a perfect on-the-go snack as well!

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1 3/4
cups quick-cooking oats
1/2
cup raisins
1
teaspoon ground cinnamon
3/4
cup chopped carrots (1 medium)
2
cups chopped Honey Crisp apples (about 2 1/2 medium)
2
eggs

Directions

  • 1 Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature until needed.
  • 2 Heat oven to 375° F. Spray 1/4-size sheet pan (9 1/2 x 13 x 1-inch) or 13 x 9-inch pan with cooking spray.
  • 3 Break up cookie dough into large bowl. Add 1 3/4 cups quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground cinnamon; mix until well blended.
  • 4 In food processor, pulse 3/4 cup chopped carrots for 15 seconds. Add 2 cups chopped Honey Crisp apples; pulse 15 seconds.
  • 5 To cookie dough mixture, add carrots, apples and 2 eggs; stir together until well mixed. Pour batter into pan.
  • 6 Bake 30 minutes. Cool at least 10 minutes. For bars, cut into 5 rows by 3 rows.
Tips  

To make a cream cheese icing, beat 1 1/2 oz cream cheese, 4 teaspoons cold milk and 3/4 cup powdered sugar until smooth.

Use a cheese grater if you don’t have a food processor. If you use a cheese grater, you don’t have to chop the apples or carrots first.

Nutrition Information 
No nutrition information available for this recipe
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