Carrot Cake Oatmeal Bites

Today's inspiration was from what I thought was a bust from Trader Joe's. Man, ALMOST always I am happy with my purchases there and I was very interested in this new item on the shelf called "Carrot Cake Spread." Seems weird, but I love carrot cake. That's why I bought it.  I've read it's a love it or hate it kinda thing I guess.

I DIT NOT like it. However, it brought me to this wonderful recipe which I fudged a little, so that I could use the spread and as a PLUS: omitted several ingredients, esp the honey... b/c the spread had it already.  I feel lots of desserts/sweets have WAYY too much sugar in the recipes. They're chillin' in the fridge right now, but I tasted it already and definitely using this again in the future.





Carrot Cake Oatmeal Bites

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup shredded carrots, packed
• 1/2 cup almond butter
• 2 heaping tablespoons of Trader Joe's Carrot Cake Spread
• 1/2 tsp vanilla extract
• 1/2 tsp ground pumpkin pie spice 
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• ***You can also just use more pumpkin spice if you don't have the last two ingredients***

Instructions: In a large bowl, stir together all of the ingredients until well mixed.  Using your hands, shape into 1 to 1 1/2 inch balls. Refrigerate for 1 hour.  Serve cold.

Notes: Store, covered, in fridge for up to 5 days.

Orginal: https://www.thetwobiteclub.com/2015/06/carrot-cake-oatmeal-bites.html