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These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Carrot Cake Baked Oatmeal Cups

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 284 kcal
Author Kelly


  • 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


  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.