Carrot Cake Baked Oatmeal Cups

These Carrot Cake Baked Oatmeal Cups are the perfect make ahead breakfast for Spring. Best of all, this oatmeal recipe is simple to customize and easily portable for busy mornings. 

Oatmeal Cups is a big favorite around here. Oatmeal in the Instant Pot, baked oatmeal – my kids love them all.

If these Carrot Cake Baked Oatmeal Cups looks familiar, I actually shared the recipe as part of this 10 Baked Oatmeal Cups post back in January. But since Easter  is just a few days away, I thought this Carrot Cake Baked Oatmeal deserved its own post.

You can find more favorite flavors here:

1. Almond Butter Baked Oatmeal Cups
2. Apple Cinnamon Baked Oatmeal Cups
3. Banana Nut Baked Oatmeal Cups
4. Berry Baked Oatmeal
5. Blueberry Lemon Coconut Baked Oatmeal
6. Cinnamon Apple Baked Oatmeal
7. Peanut Butter Baked Oatmeal with Chocolate
8. Honey Nut Baked Oatmeal Cups
9. Lemon Baked Oatmeal Cups
10. Raspberry Baked Oatmeal Cups
11. Pumpkin Baked Oatmeal Cups
12. Strawberry Baked Oatmeal Cups

Plus, we’ve been trying to channel spring weather and have been making all things carrot cake lately.

Carrot Cake Granola, Carrot Cake Stovetop Oatmeal and these Carrot Cake Baked Oatmeal muffins.

This baked oatmeal has all those classic flavors of carrot cake that you can enjoy for a wholesome breakfast instead. The best part is, it’s gluten free, refined sugar free and full of fiber and healthy fats.

How to make Carrot Cake Baked Oatmeal Cups

• Start by combining almond milk, eggs and melted coconut oil together. Stir in the maple syrup, applesauce, baking powder, cinnamon, nutmeg, shredded carrots, unsweetened coconut flakes and rolled oats.
• For the add-ins, I used raisins and pecans but feel free to leave them out or swap in walnuts or cranberries if you prefer.
• Fill a baking pan, greased muffin tin or silicone muffin liners with the batter.
• Bake at 350 F until set and you’ve got an easy breakfast you can enjoy on the go.

More oatmeal recipes you might like:

Strawberry Steel Cut Oatmeal

Apple Cinnamon Steel Cut Oats

Banana Bread Oatmeal

0 from 0 votes

Print

Carrot Cake Baked Oatmeal Cups

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Carrot Cake Baked Oatmeal (Muffin Cups) – the perfect easy make-ahead breakfast for Spring. Best of all, this recipe is simple to customize and easily portable for busy mornings.

Course: Breakfast

Cuisine: American

Keyword: carrot cake recipes, healthy muffins

Servings: 8 servings

Calories: 284 kcal

Author: Kelly

Ingredients

• 2 cups unsweetened almond milk or any other milk
• 2 large eggs or flax eggs
• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 4 teaspoons melted coconut oil or canola oil * coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon sea salt
• 1/3 cup shredded carrots
• 1/4 cup shredded coconut I used unsweetened
• 3 1/2 cups old-fashioned rolled oats gluten free as needed
• 3 Tablespoons raisins
• 1-2 tablespoons chopped pecans or walnuts

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan or a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.

2. In a large bowl, whisk together the eggs and milk. Add the maple syrup, coconut oil, apple sauce, vanilla, baking powder, cinnamon, nutmeg, salt, carrots, and coconut. Fold in the oats, raisins, and nuts.
3. Spread batter into a casserole dish or divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.

4. Bake in preheated oven until just set and no longer jiggly - about 30-35 minutes in a baking pan or 20-25 minutes in muffin tins.

5. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Nutrition Facts

Carrot Cake Baked Oatmeal Cups

Amount Per Serving (1 serving)

Calories 284 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g15%

Cholesterol 46mg15%

Sodium 152mg6%

Potassium 330mg9%

Carbohydrates 46g15%

Fiber 4g16%

Sugar 15g17%

Protein 6g12%

Vitamin A 960IU19%

Vitamin C 0.7mg1%

Calcium 149mg15%

Iron 2mg11%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Baked Oatmeal Cups & 10 Ways

Carrot Cake Granola

Carrot Cake Oatmeal