The Recipe Rebel / Breakfast
written by Ashley Fehr
5 from 1 vote
Prep Time 10 minutes mins
Total Time 40 minutes mins
Servings 15
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Last updated on June 3, 2020
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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 100calories 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?? 😉
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 isdairy freeand 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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Pin this recipe to your favorite boardEasy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO
written by Ashley Fehr
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.
Save
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes 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 ½ 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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Reader Interactions
Comments
Ann says
Any substitute for pineapple please???
Reply
Jocelyn says
could you use quick cooking oats?
Reply
Ashley Fehr says
Yes absolutely
Reply
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!
Reply
Ashley Fehr says
Thanks Emily! I’m glad you liked them!
Reply
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!!!
Reply
Ashley Fehr says
Yes, they’re so great! And perfect for freezing and just pulling out a couple!
Reply
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! 🙂
Reply
Ashley Fehr says
Everything’s better handheld I think! Thanks Sarah 🙂
Reply
Rachel @ Bakerita says
Loving these cute carrot cake oatmeal cups, Ashley! I could totally devour one of these for breakfast.
Reply
Ashley Fehr says
Thanks Rachel!
Reply
cakespy says
OMG these look incredible! Love this idea and presentation.
Reply
Ashley Fehr says
Thank you!
Reply
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!
Reply
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.
Reply
