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.
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.
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?? 😉
- 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
- 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 ½ cup chopped pecans or toasted coconut if desired
- 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.
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