Carrot Cake Baked Oatmeal Cups

Carrot Cake Baked Oatmeal Cups are the perfect blend of healthy and delicious! These little cups are packed with nutrients from shredded carrots and are sweetened naturally with applesauce and maple syrup. Not only do they make for a delightful breakfast, but they also work wonderfully as a snack or dessert. The added cream cheese glaze gives them that classic carrot cake flavor while keeping them light and wholesome. Get ready to enjoy a delightful treat that satisfies your sweet tooth while nourishing your body!

Ingredients

• 1 cup shredded carrots (2 medium carrots)
• 2/3 cup unsweetened applesauce (160 ml)
• 2 eggs, at room temperature
• 1 cup unsweetened almond milk or coconut milk (240 ml)
• 1/4 cup pure maple syrup (60 ml)
• 1 tablespoon melted and cooled coconut oil (15 ml)
• 2 cups old fashioned rolled oats (180 g), gluten-free if desired
• 1 teaspoon baking powder (5 g)
• 1 1/2 teaspoons cinnamon (4.5 g)
• 1/4 teaspoon salt (1.5 g)
• 1/2 cup unsweetened shredded coconut (40 g)
• 1/2 cup raisins (75 g)
• 1/3 cup chopped pecans (50 g)
• 2 tablespoons cream cheese, softened (30 g)
• 2 tablespoons powdered sugar (15 g)
• 1/2 teaspoon vanilla extract (2.5 ml)
• 1-2 teaspoons unsweetened almond milk or coconut milk (5-10 ml), to thin

Directions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with muffin liners and spray them with nonstick cooking spray.
2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil until the mixture is smooth.
3. Stir in the rolled oats, baking powder, cinnamon, and salt until well combined.
4. Gently fold in the shredded coconut, chopped pecans, and raisins into the batter.
5. Evenly distribute the oatmeal batter into the prepared muffin liners.
6. Bake in the preheated oven for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
7. While the cups are baking, prepare the glaze. In a small bowl, mix the cream cheese, powdered sugar, vanilla extract, and almond milk, adjusting the consistency with more almond milk if needed.
8. Once baked, remove the oatmeal cups from the oven and let them cool for a few minutes. Drizzle the cream cheese glaze over the tops before serving.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 12 Oatmeal Cups
Nutrition info: Approximately 150 calories per cup (varies based on ingredients)

How to serve

Serve the Carrot Cake Baked Oatmeal Cups warm or at room temperature. These delights are perfect for breakfast on the go or as a wholesome snack throughout the day. You can pair them with a cup of coffee or tea or enjoy them with a dollop of yogurt for an extra creamy texture. For a delightful twist, consider adding fresh fruit, like banana slices or berries, as a topping. The versatility of these cups allows you to customize them with your favorite add-ins!

FAQs

1. Can I make these oatmeal cups gluten-free?
Absolutely! Simply use gluten-free rolled oats to ensure that the recipe remains gluten-free.

2. How do I store leftover oatmeal cups?
Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze them for up to three months.

3. Can I substitute the eggs in this recipe?
Yes, if you’re looking for an egg-free option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as a substitute.

Carrot Cake Baked Oatmeal Cups

Delicious and nutritious oatmeal cups flavored like classic carrot cake, perfect for breakfast, snacks, or desserts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 Oatmeal Cups

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Oatmeal Base

• 1 cup shredded carrots (2 medium carrots)
• 2/3 cup unsweetened applesauce (160 ml)
• 2 pieces eggs, at room temperature
• 1 cup unsweetened almond milk or coconut milk (240 ml)
• 1/4 cup pure maple syrup (60 ml)
• 1 tablespoon melted and cooled coconut oil (15 ml)
• 2 cups old fashioned rolled oats (180 g), gluten-free if desired
• 1 teaspoon baking powder (5 g)
• 1 1/2 teaspoons cinnamon (4.5 g)
• 1/4 teaspoon salt (1.5 g)
• 1/2 cup unsweetened shredded coconut (40 g)
• 1/2 cup raisins (75 g)
• 1/3 cup chopped pecans (50 g)

Cream Cheese Glaze

• 2 tablespoons cream cheese, softened (30 g)
• 2 tablespoons powdered sugar (15 g)
• 1/2 teaspoon vanilla extract (2.5 ml)
• 1-2 teaspoons unsweetened almond milk or coconut milk (5-10 ml), to thin

Method

 

Preparation

1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with muffin liners and spray them with nonstick cooking spray.
2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil until the mixture is smooth.
3. Stir in the rolled oats, baking powder, cinnamon, and salt until well combined.
4. Gently fold in the shredded coconut, chopped pecans, and raisins into the batter.
5. Evenly distribute the oatmeal batter into the prepared muffin liners.

Baking

1. Bake in the preheated oven for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

Glaze Preparation

1. While the cups are baking, prepare the glaze. In a small bowl, mix the cream cheese, powdered sugar, vanilla extract, and almond milk, adjusting the consistency with more almond milk if needed.

Serving

1. Once baked, remove the oatmeal cups from the oven and let them cool for a few minutes. Drizzle the cream cheese glaze over the tops before serving.

Notes

Serve the Carrot Cake Baked Oatmeal Cups warm or at room temperature. These delights are perfect for breakfast or as a snack throughout the day. Customize with your favorite add-ins like fresh fruit.