Description
These Carrot Cake Baked Oatmeal Cups combine the wholesome goodness of oats and shredded carrots with warm spices and a hint of sweetness. Baked to perfection and topped with a creamy vanilla glaze, these oatmeal cups make for a nutritious and delicious breakfast or snack that’s easy to prepare and perfect for meal prep.
Ingredients
Wet ingredients:
- 1 cup shredded carrots (2 medium carrots)
- ⅔ cup (167g) unsweetened applesauce
- 2 eggs, at room temperature
- 1 cup (240g) unsweetened almond milk or coconut milk
- ¼ cup (78g) pure maple syrup
- 1 tablespoon melted and cooled coconut oil
Dry ingredients:
- 2 cups (190g) old fashioned rolled oats, gluten-free if desired
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup (43g) unsweetened shredded coconut
- ½ cup (80g) raisins
- ⅓ cup (37g) chopped pecans
Cream cheese glaze:
- 2 tablespoons cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons unsweetened almond milk or coconut milk, to thin
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine shredded carrots, applesauce, eggs, almond or coconut milk, maple syrup, and melted coconut oil. Mix until smooth and fully combined.
- Combine Dry Ingredients: In the same bowl, stir in rolled oats, baking powder, cinnamon, and salt until well integrated. Then gently fold in shredded coconut, chopped pecans, and raisins for added texture and flavor.
- Fill Muffin Cups: Evenly distribute the oatmeal batter among the prepared muffin liners, filling each cup almost to the top.
- Bake: Place the muffin pan in the oven and bake for 25-30 minutes or until the oatmeal cups are set and lightly golden on top. A toothpick inserted in the center should come out clean.
- Prepare Cream Cheese Glaze: In a small bowl, combine softened cream cheese, powdered sugar, vanilla extract, and 1-2 teaspoons of almond or coconut milk. Whisk until smooth and glaze-like in consistency.
- Glaze and Serve: Once the oatmeal cups have cooled slightly, drizzle or pipe the cream cheese glaze over the top. Serve warm or at room temperature.
Notes
- Store oatmeal cups in the refrigerator for 4-5 days to maintain freshness.
- To freeze: cool completely, place in an airtight container or freezer-safe bag, and freeze for up to 3 months. Reheat in microwave for 45 seconds to 1 minute before eating.
- If you don’t have applesauce, substitute with 1 large ripe mashed banana.
- For a regular baked oatmeal version, bake the mixture in a pan instead of muffin tins as detailed in the full post.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
