Carrot Cake Baked Oatmeal Cups are the perfect way to enjoy a delicious and healthy breakfast or snack. With the sweet flavors of carrot cake combined with wholesome oats, these little cups pack a flavorful punch. Plus, they’re easy to make and great for meal prep. You can grab one on busy mornings or serve them at brunch. Adding a cream cheese drizzle makes these even more irresistible!
What You’ll Need for Carrot Cake Baked Oatmeal Cups
- 1 cup shredded carrots (2 medium carrots)
- 2/3 cup unsweetened applesauce
- 2 eggs, at room temperature
- 1 cup unsweetened almond milk or coconut milk
- 1/4 cup pure maple syrup
- 1 tablespoon melted and cooled coconut oil
- 2 cups old fashioned rolled oats, gluten-free if desired
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/3 cup chopped pecans
For the Cream Cheese Glaze:
- 2 tablespoons cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons unsweetened almond milk or coconut milk, to thin
Step-by-Step Carrot Cake Baked Oatmeal Cups Recipe
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Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with muffin liners and give them a quick spray with nonstick cooking spray.
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In a medium bowl, combine the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil. Mix until everything is smooth and creamy.
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Next, stir in the rolled oats, baking powder, cinnamon, and salt until everything is well combined.
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Gently fold in the shredded coconut, chopped pecans, and raisins into the mixture, ensuring an even distribution.
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Evenly distribute the oatmeal batter into the prepared muffin liners. Fill them about three-quarters full for the best results.
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Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
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While your cups are baking, prepare the glaze by mixing the cream cheese, powdered sugar, vanilla extract, and almond milk in a small bowl. Adjust the consistency if needed to achieve your desired thickness.
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Once baked, take the oatmeal cups out of the oven and let them cool for a few minutes. Drizzle the cream cheese glaze generously over the tops before serving.
How to Serve Carrot Cake Baked Oatmeal Cups
These adorable Carrot Cake Baked Oatmeal Cups can be enjoyed warm or at room temperature. For an extra touch, you can serve them with fresh fruit on the side, like sliced bananas or berries. They also make a satisfying afternoon snack with a cup of coffee or tea. Feel free to add a sprinkle of extra cinnamon or some chopped nuts on top for added flavor and texture. Perfect for brunch gatherings or just a cozy breakfast at home!
Expert Tips for Carrot Cake Baked Oatmeal Cups
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Make Ahead: You can prepare the oatmeal batter the night before and store it in the fridge. Just pour it into the muffin liners and bake in the morning for a quick breakfast!
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Nut-Free Option: If you or someone you’re serving has a nut allergy, you can simply leave out the pecans or substitute them with sunflower seeds for crunch.
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Sweetness Adjustment: Feel free to adjust the sweetness by adding more or less maple syrup based on your preference, or substitute it with honey or agave syrup if you wish.
Carrot Cake Baked Oatmeal Cups FAQs
Can I freeze these oatmeal cups?
Yes, these oatmeal cups freeze well! Once cooled, place them in an airtight container, and they’ll stay fresh for up to 3 months. Simply reheat in the microwave when you’re ready to enjoy.
Can I substitute the applesauce?
If you don’t have applesauce, you can use mashed banana or even yogurt for a slightly different flavor and texture.
What kind of oats should I use?
Old fashioned rolled oats give the best texture for these cups. If you prefer gluten-free, make sure to use certified gluten-free oats.
Give these delightful Carrot Cake Baked Oatmeal Cups a try! They’re not only tasty but also packed with nutrients to kick-start your day or provide a delicious snack anytime. Happy baking!