Love carrot cake? Love oatmeal? Effectively, allow us to introduce you to your new favourite, straightforward meal prep breakfast — these Carrot Cake Oatmeal Cups!
So dang scrumptious and nutritious, this baked oatmeal recipe has that traditional carrot cake overnight oats flavor and baked oatmeal style, all from utilizing recent carrots and steel-cut oats.
These carrot cake oatmeal cups are such an awesome recipe for an easy breakfast each day of the week. I completely love ’em as a result of they’re tremendous straightforward to organize, use nourishing complete meals, and make meal prep a breeze. Simply make your batter, switch to a muffin tin, and bake for 20 minutes. That’s all, my buddies!
Carrot Cake Oatmeal Cups – What You Want
- Carrot: Shredded carrots are the star ingredient on this recipe. Not solely do they add that traditional carrot cake taste, however additionally they present a lift of diet.
- Old style rolled oats: Also called steel-cut oats, these oats add a hearty texture to the oatmeal cups. Additionally they present fiber, protein, and varied nutritional vitamins and minerals.
- Unsweetened applesauce: This acts as a binder and provides pure sweetness to the oatmeal cups.
- Maple syrup: A pure sweetener for the oatmeal cups, offering a contact of sweetness with out utilizing refined sugar.
- Almond milk: We used almond milk as a dairy-free choice, however any sort of milk can be utilized.
- Coconut oil: There’s no butter on this recipe! As a substitute, coconut oil provides wholesome fat and moisture.
- Muffin tin & liners: You’ll want this stuff to make your oatmeal cups! When you don’t have liners, ensure you closely grease your muffin pan.
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Straightforward Ingredient Swaps & Additions
To maintain this meal prep recipe recent and thrilling, we suggest swapping elements or including no matter mix-ins you discover appetizing.
For instance, you should utilize prompt oats as a substitute of rolled oats. The feel will simply be a bit totally different, but it surely’ll nonetheless style scrumptious. When you choose your oatmeal cups sweeter, add extra maple syrup. It’ll make them extra of a dessert than a breakfast cup!
Not a fan of golden raisins? Common raisins will work simply superb. Extra mix-ins like chopped nuts, dried cranberries, or chocolate chips would add a tasty ingredient to the oatmeal cups.
Prime Ideas for Carrot Cake Oatmeal Cups
Use recent shredded carrots in the event you can. Whilst you can actually use store-bought shredded carrots, freshly grated carrots will present the perfect taste and texture.
Combine and match your oatmeal cups by making a batch of various flavors. Strive including totally different fruits, nuts, or spices to every cup for selection.
Make an enormous batch of those oatmeal cups on the weekend for an easy and scrumptious breakfast all week lengthy. Merely warmth them up within the microwave for a fast and nutritious meal.
Retailer & Freeze
These Carrot Cake Oatmeal Cups will be saved in an hermetic container within the fridge for as much as 5 days.
They may also be frozen for longer storage. Merely thaw them out earlier than reheating. To reheat, pop them within the microwave or toaster oven till heated by means of.
What to Serve with Carrot Cake Oatmeal Cups
Need to add extra tasty parts to your breakfast? Throw in one thing savory with our Bacon Egg Cups, Sweet Potato Hash Browns, or Breakfast Tacos!
We additionally extremely suggest drinks like this Coffee Protein Shake for a lift of caffeine and protein or this Banana Matcha Smoothie for a refreshing and antioxidant-rich drink.
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Carrot Cake Oatmeal Cups Recipe
These carrot cake oatmeal cups are a healthy and easy meal prep recipe that will have you feeling satisfied and nourished every day of the week! It’s the perfect combination of warm carrot cake flavors and comforting baked oatmeal.
Prep:15 minutes
Cook:20 minutes
Instructions
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Preheat the oven to 350ºF and line a muffin tin with paper liners. Set aside.
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Mix all of the dry ingredients in a bowl. Mix and set aside.
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Add the applesauce, eggs, vanilla, maple syrup, and almond milk to a large mixing bowl and mix until combined. Add the dry ingredients to the wet and stir. Add coconut oil and stir again. Let sit for 15 minutes before scooping into muffin liners.
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Fill each muffin liner to the top and muffin pan and let them bake for 18-20 minutes or until set and cooked in the middle.
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Remove from the oven and let them rest for 2 minutes. Remove them from the muffin pan and let them cool on a wire rack.
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Enjoy immediately, or store in an airtight container in the refrigerator.
Tips & Notes
- We suggest using rolled oats for this recipe, but instant oats will work, too. The texture will just be a bit different.
- Feel free to use whatever ‘carrot cake’ mix-ins you’d like.
- Add more maple if you’d like these to be more of a dessert rather than a breakfast cup.
- Regular raisins can be used in place of golden raisins.
Nutrition facts
Calories: 177kcal Carbohydrates: 28g Protein: 4g Fat: 6g Fiber: 3g Sugar: 12g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.