Carrot Cake Baked Oatmeal Cups are a delightful twist on the classic carrot cake, combining the wholesome ingredients of oatmeal with the flavorful essence of carrots and warm spices. These portable breakfast bites are not only delicious but also packed with nutrients and perfect for busy mornings or a cozy snack. With a touch of cream cheese glaze on top, they transform from simple oatmeal cups into a delectable treat that will have everyone asking for seconds!
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
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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.
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In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil until the mixture is smooth.
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Stir in the rolled oats, baking powder, cinnamon, and salt until well combined.
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Gently fold in the shredded coconut, chopped pecans, and raisins into the batter.
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Evenly distribute the oatmeal batter into the prepared muffin liners.
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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.
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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.
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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: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45-55 minutes
Servings: 12
Nutrition Info: Approximately 180 calories per cup, with healthy fats, fiber, and protein.
How to serve
Serve your Carrot Cake Baked Oatmeal Cups warm or at room temperature. They make an excellent grab-and-go breakfast or snack option. Pair them with a dollop of yogurt or a side of fresh fruit for a complete meal. The cream cheese glaze adds an extra touch of sweetness and richness, making these cups even more irresistible. Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze them for longer storage!
FAQs
Can I make these oatmeal cups vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and ensure all other ingredients are plant-based.
How do I store leftover oatmeal cups?
Store leftover Carrot Cake Baked Oatmeal Cups in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Can I add nuts and fruits of my choice?
Absolutely! Feel free to customize the recipe by adding your favorite nuts or dried fruits. Just ensure that the total amount remains similar to maintain the right consistency.