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Easy Carrot Cake Baked Oatmeal Cups

Prep Time 10 mins
Total Time 40 mins
Servings 15

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These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Just 100 calories and high in protein and fiber. Includes step by step recipe video.

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carrot cake baked oatmeal cups stacked on a plate

Recipe posted first on The Recipe Critic.

It has probably been about 6 months since I got started on 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 in November (and while you weren’t going to trade them for your Christmas chocolates, they took off like crazy come January!).

That recipe is really the perfect base recipe — you can add anything you want to it! Fruit, chocolate chips, nuts, spices, some people (I, occasionally) add baking powder.

Last month — after a 4 month hiatus! — I brought you these Banana Chocolate Chip Baked Oatmeal Cups. These, I think, are our all-time favorite. I mean, Carrot Cake is *thisclose* but, really — chocolate for breakfast.

carrot cake baked oatmeal cups three on a white plate with cooling rack in the background

What I love about these Carrot Cake Baked Oatmeal Cups is that you’re getting veggies for breakfast and you don’t even really care. For me, as an admittedly picky eater, this is huge. They 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!

To make these Baked Oatmeal Cups I use these silicone muffin cups — they never stick and you can just throw them in the fridge or freezer and pull out one at a time whenever you need. My girls’ favorite part is getting to pick their favorite color out of my stash — I swear I must have 100 of them!

Now…. which flavor combo do you want to see next? More chocolate?? 😉

three baked oatmeal cups on a white plate close up with raw oats sprinkled around

Substitutions:

  • 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.
  • This recipe is dairy free and made with almond milk — feel free to use regular milk if you desire.
  • This recipe is naturally vegetarian, low fat and low calorie.
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Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO

5 from 1 vote
These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Low in calories and high in protein and fiber. Includes step by step recipe video.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Breakfast
Servings 15
Calories 107cal

Ingredients

  • 1 1/2 cups almond milk or use regular milk
  • 1 large egg
  • 1/2 cup brown sugar you can substitute maple syrup for natural sweetness
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups large flake rolled oats
  • 1 large carrot shredded
  • 1 cup crushed pineapple with juice
  • 1/2 cup raisins optional
  • Optional: add 1/2 cup chopped pecans or toasted coconut if desired

Instructions

  • Preheat oven to 350 degrees 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.

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 Information

Calories: 107cal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Sugar: 11g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

  2. 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!

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