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Carrot Cake Baked Oatmeal Cups

A delightful twist on classic carrot cake, these baked oatmeal cups are portable, nutritious, and topped with a cream cheese glaze for an indulgent treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Oatmeal Base
  • 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)
Cream Cheese Glaze
  • 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

Method
 

Preparation
  1. 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.
  2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil until the mixture is smooth.
  3. Stir in the rolled oats, baking powder, cinnamon, and salt until well combined.
  4. Gently fold in the shredded coconut, chopped pecans, and raisins into the batter.
  5. Evenly distribute the oatmeal batter into the prepared muffin liners.
Baking
  1. 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.
Glaze Preparation
  1. 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.
Serving
  1. 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.

Notes

Serve your Carrot Cake Baked Oatmeal Cups warm or at room temperature. Pair them with a dollop of yogurt or a side of fresh fruit for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze them for longer storage.