Description
Delicious and nutritious Carrot Cake Baked Oatmeal Cups, perfect for breakfast or a snack, infused with warm spices and sweet carrots.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup grated carrot
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups milk (dairy or plant-based)
- 1/4 cup cream cheese (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Combine the rolled oats, grated carrot, raisins, pecans, shredded coconut, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together the milk and maple syrup until smooth and creamy in another bowl.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Divide the mixture evenly into the greased muffin tin, scooping it generously.
- Bake for 20-25 minutes, or until they are set and beautifully golden brown.
- Prepare the glaze by mixing the cream cheese with just enough milk to reach a drizzle consistency—smooth and velvety.
- Allow the oatmeal cups to cool slightly before drizzling with the dreamy cream cheese glaze.
- Serve warm, or store in the fridge for an easy make-ahead meal!
Notes
These cups store well in the fridge for up to a week and can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg