These Carrot Cake Baked Oatmeal Cups are a delicious, make-ahead breakfast that’ll 100% satisfy your sweet tooth. They’re an easy, freezer-friendly way to sneak some extra veggies into your diet, all while being just 100 calories and high in protein and fiber.
Veggies for Breakfast? Yes, Please!
It’s probably been about 6 months since I got into the baked oatmeal trend, and I just can’t give it up. First, I made these super simplified, easy-peasy 4-ingredient baked oatmeal cups, then these banana chocolate chip baked oatmeal cups. Now I’m onto these carrot cake baked oatmeal cups, and they might just be my favorite yet!
What I love about these, particularly, is that you’re getting veggies for breakfast, and you don’t even really care. It’s got all the yummy flavor of my easy carrot cake, but naturally vegetarian, low-fat, and low-calorie. For me, as an admittedly picky eater, this is HUGE.
These oatmeal cups are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or… not. I’m willing to bet some chopped pecans or toasted coconut would also be great in these!
If you enjoy the combination of veggies and sweetness, you should also give my pumpkin chocolate chip baked oatmeal cups a try!
Ingredients for Carrot Cake Baked Oatmeal Cups
- Almond milk: This recipe is dairy-free and made with almond milk. Feel free to use regular milk if you desire.
- Brown sugar: For that classic flavour. You can also use maple syrup if you prefer.
- Oats: I use large flake rolled oats for this recipe, but quick oats would also work in a pinch.
- Carrot: Grab a couple of carrots and shred them yourself for the best flavour and texture.
- Pineapple: You’ll want canned crushed pineapple in juice. Don’t drain it!
- Raisins: These are totally optional, but they add a nice touch of sweetness.
- Chopped pecans or toasted coconut: Also optional, but they add a great crunch.
Can I make these oatmeal cups gluten-free?
Yes. This recipe can easily be made gluten-free if you use certified gluten-free oats and double-check all of your ingredient labels to be sure.
If you’re looking for more gluten-free desserts, try my gluten-free ice cream sandwiches!
A Few Tips for the Perfect Oatmeal Cups
- You’ll know they’re done when they’re completely set and have a light golden brown color on top. This usually takes about 30 minutes in my oven.
- I’ve only ever made this recipe with silicone cups. It helps the oatmeal cups come out cleanly without sticking. If you’re using a regular muffin pan, make sure to grease it really well!
- Divide the mixture evenly among 15 muffin cups. They’ll look full, but that’s okay! This helps them cook through and set properly.
How to Store Carrot Cake Baked Oatmeal Cups
I LOVE making a big batch of these for meal prep. They store well in the fridge for up to a week. You can also freeze them for a few months for a quick breakfast later on. Just pop one in the microwave to warm it up.
I hope you love these oatmeal cups as much as I do! If you give them a try, please come back and leave a rating and comment.
Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO
written by Ashley Fehr
Ingredients
- 1 ½ cups almond milk, or use regular milk
- 1 Large egg
- ½ cup brown sugar, you can substitute maple syrup for natural sweetness
- 1 teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 cups large flake rolled oats
- 1 Large carrot, shredded
- 1 cup crushed pineapple with juice
- ½ cup raisins, optional
- Optional: add ½ cup chopped pecans or toasted coconut if desired
Instructions
- Preheat oven to 350°F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well — I've only ever used silicone for this recipe!).
- In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
- Stir in oats, carrot, pineapple and raisins or other additions if using.
- Divide mixture evenly between 15 muffin cups (they’ll be full) and bake for 30 minutes, until completely set and light golden brown on top.
- Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.
Video
Notes
- Nutrition information is estimated and will vary depending on exact serving size, types, and brands of products used. Information provided is with raisins. Without raisins, 1 cup equals 90 calories and 9 grams of sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carol says
Just wondering if anyone has tried making these with a vegan egg substitute. If so, any advice or feedback would be appreciated. Thanks
Ashley Fehr says
Hi Carol! You can absolutely make them with a flax egg instead
Ann says
Any substitute for pineapple please???
The Recipe Rebel says
Hi Ann, I’ve only tested these with the pineapple so I can’t say for sure. Here is my easy baked oatmeal cup recipe that you might like instead: https://www.thereciperebel.com/easy-4-ingredient-baked-oatmeal-cups/
Jocelyn says
could you use quick cooking oats?
Ashley Fehr says
Yes absolutely
Emily Taylor says
I had to try these because my husband loves carrot cake, and I’ve been looking for healthy snacks/easy to grab and go breakfasts for him. These were so awesome! I added a bunch of ground flax in mine as well because that makes it feel even healthier to me. I toasted some walnuts and coconut for them too. If I made them again, I wouldn’t mix the coconut in, because you can’t even taste it in there. Maybe if it’s sprinkled on top it would do better. Really great recipe though, thanks!
Ashley Fehr says
Thanks Emily! I’m glad you liked them!
Malinda @Countryside Cravings says
I can’t get enough baked oatmeal but I haven’t made them into cups yet. It would be so handy for the kids to grab on their way to school!!!
Ashley Fehr says
Yes, they’re so great! And perfect for freezing and just pulling out a couple!
Sarah @Whole and Heavenly Oven says
My family loves baked oatmeal but I have a feeling they’d love it even more in mini size! This is so perfect for spring with all that carrot cake goodness! 🙂
Ashley Fehr says
Everything’s better handheld I think! Thanks Sarah 🙂
Rachel @ Bakerita says
Loving these cute carrot cake oatmeal cups, Ashley! I could totally devour one of these for breakfast.
Ashley Fehr says
Thanks Rachel!
cakespy says
OMG these look incredible! Love this idea and presentation.
Ashley Fehr says
Thank you!
Gayle @ Pumpkin 'N Spice says
Isn’t baked oatmeal the best? I just made a new recipe, but I haven’t made cups in a while. What a fun version for the spring! My husband LOOOVES carrot cake, so I’ve got to make this for him. Love how easy this is!
Ashley Fehr says
It is totally an obsession here! I think my kids are starting to get sick of oatmeal but I don’t mind because that just means more for me! Lol.