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    Home » Recipes » Breakfast » Carrot Cake Baked Oatmeal Cups

    LAST UPDATED: March 28, 2021 • FIRST PUBLISHED: March 18, 2021 By Toni Dash 15 Comments

    Carrot Cake Baked Oatmeal Cups

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    carrot cake baked oatmeal cups title

    Everything you love about Carrot Cake (minus the sugar) is packed into these single-serving Baked Oatmeal Cups. They are a hearty breakfast or snack, full of ingredients you’ll feel great about.

    carrot cake baked oatmeal cups title

    If you suffer from breakfast boredom but need something fast or to go, these Carrot Cake Baked Oatmeal Cups are just the ticket.

    They can be made ahead of time. Are easy to make and full of wholesome filling ingredients.

    Just lightly sweet from the natural ingredients and some maple syrup. No refined sugars added.

    These little cups can be hand held to eat them or eaten with a fork. A great snack option too.

    And when you are ready for more try Carrot Cake Loaf Cake or Carrot Cake Muffins with Crumble Topping.

    Jump to:
    • Easy Baked Oatmeal Cups
    • Why you should make these
    • Carrot Cake Oatmeal Cups
    • Make it in a Baking Dish
    • Recipe Ingredients Notes
    • Equipment + Supplies
    • Variations
    • How to Make it – Step-by-Step
    • Pro Tips
    • Storing Leftovers
    • More Recipes You’ll Love!
    • Recipe

    Easy Baked Oatmeal Cups

    Ever tried baked oatmeal cups? They are the perfect combination of a muffin and baked oatmeal.

    Unlike stove top oatmeal, baked oatmeal cooks in the oven into a firmer texture. It’s eaten with a fork.

    It’s still full of the wholesome ingredients and flavors of regular oatmeal but in a whole new satisfying form.

    Baked oatmeal cups take that and turn it into individually baked muffin size cups. They become a grab-and-go breakfast or wholesome snack.

    They are easy to make AND to make ahead. Make them the day before and microwave to warm them for breakfast!

    baked carrot cake oatmeal cups with coffee

    Why you should make these

    They are easy to make and to make ahead. Not more scrambling for breakfast ideas in the morning.

    Single serving portions. Each oatmeal cup is a serving. So it’s easy to grab a serving with no fuss.

    Easy to reheat. Keep them in the refrigerator for up to 4 days and rewarm in the microwave.

    Ingredient flexibility. Swap in or out favorite ingredients to change up the flavor.

    Wholesome recipe. If you love oatmeal but want something different than overnight oats or regular oatmeal, this is a great option.

    Carrot Cake Oatmeal Cups

    The only thing better than oatmeal is oatmeal with lots of stuff in it.

    This version takes the wholesome ingredients in carrot cake and adds them in.

    Grated carrots, unsweetened coconut, chopped walnuts, cinnamon and raisins.

    They bring healthy nutrition, great texture, some color and familiar flavors.

    They are easier to make than a carrot cake and naturally sweetened with maple syrup.

    baked oatmeal cups

    Make it in a Baking Dish

    If you’d rather skip the individual cups make it in one baking dish.

    Add the baked oatmeal recipe to a 9-inch by 9-inch pan. Bake for 40 minutes or until a toothpick inserted comes out clean.

    It will turn out very similar in structure to Apple Baked Oatmeal or Baked Oatmeal with Chocolate Chips.

    carrot cake oatmeal cups ingredients

    Recipe Ingredients Notes

    Eggs. These bind the ingredients and create a structure for the oatmeal cups.

    Milk. Any type of milk can be used. Dairy milk (any fat content), almond milk, coconut milk, oat milk. If using plant milk unsweetened or flavored can be used.

    Maple syrup. The only sweetener needed.

    Vanilla extract. Adds a homey flavor we love.

    Baking powder. Helps with the strucutre and some subtle rising.

    Cinnamon. A classic flavor for both oatmeal and carrot cake.

    Unsweetened coconut shredded or flaked. Adds a subtle coconut flavor. If you’d like the oatmeal to be sweeter sweetened coconut can be substituted.

    Shredded carrots. Shred the carrots yourself. I love a good shortcut but made these with purchased pre-shredded carrots. They have a distinct flavor of a preservative that could still be tasted after baking.

    Chopped walnuts. Chop these into small pieces or buy chopped walnuts for a time saving tip. Other nuts like pecans can also be swapped in.

    Rolled oats. Use regular or gluten-free rolled oat (also called Old Fashioned Oats). Do not used quick oats or steel cut oats for this recipe.

    Raisins. Are optional but add a great flavor, texture and natural sweetness.

    Equipment + Supplies

    Muffin pan. You’ll need a muffin tin for 12 muffins.

    Liners. These can be made with or without muffin liners.

    I love using silicone baking cups. they are easy to handle, add color, and don’t get soggy in the refrigerator. They can be run through the dishwasher and reused too.

    baked carrot cake oatmeal cups with coffee above

    Variations

    Change up the spices. Try some ground ginger, nutmeg or allspice in addition or instead of the cinnamon.

    Add some grated zest. Orange zest or a bit of lemon zest will give a pop of citrus flavor.

    How to Make it – Step-by-Step

    STEP 1. Combine the liquid ingredients

    In a mixing bowl whisk together the eggs, milk, maple syrup and vanilla extract (photos 1-4).

    baked oatmeal cups recipe steps 1-4

    STEP 2. Add the dry ingredients

    Add the baking powder, cinnamon, shredded coconut, carrots and nuts (photos 6-7).

    Stir in the oats (photo 7-8).

    baked oatmeal cups recipe steps 5-6

    STEP 3. Let mixture rest

    Allow the mixture to sit for 30 minutes.

    Preheat oven to 350 degrees. Line muffin pan with liners.

    STEP 4. Bake and Cool

    Fill the muffin cavities almost to the top with the oat mixture.

    Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean (photo 9).

    Remove and allow to cool fully in the muffin pan before removing.

    baked oatmeal cups recipe steps 7-9

    Pro Tips

    Allow the oatmeal cups to cool fully in the muffin pan. This will ensure the best texture and they they will solidify for easiest eating.

    Storing Leftovers

    Allow the oatmeal cups to fully cool. Store in an airtight container refrigerated for up to 4 days.

    Can you freeze oatmeal cups?

    They can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator or pop in the microwave.

    baked carrot cake oatmeal cups

    More Recipes You’ll Love!

    • Cranberry Oatmeal Cookies recipe
    • Baked Oatmeal with Chocolate Chips
    • Pumpkin Oatmeal recipe
    • Creamy Overnight Oatmeal Pudding with Cherries
    • Raspberry Mocha overnight oats
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    carrot cake baked oatmeal cups title

    Carrot Cake Oatmeal Cups

    Baked Oatmeal Cups are a perfect to-go breakfast option. This recipe is loaded with the favorite ingredients from carrot cake without the dense sweetness. They are wholesome single serving breakfast options that can be made ahead too!
    5 from 11 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 25 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12 oatmeal cups
    Calories: 176kcal
    Author: Toni Dash
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    Equipment

    silicone baking cups
    Silicone baking cups
    muffin pan
    Muffin pan

    Ingredients

    • 2 eggs
    • 1 cup milk
    • ⅓ cup maple syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ cup unsweetened coconut shredded or flaked
    • ¾ cup shredded carrots
    • 1/2 cup chopped walnuts
    • 2 cups rolled oats regular or gluten-free; do not used quick oats
    • 1/2 cup raisins optional

    Instructions

    • In a bowl whisk together the eggs, milk, maple syrup and vanilla extract.
    • Add the baking powder, cinnamon, shredded coconut, carrots and nuts (and raisins if using) whisk once more until well incorporated.
    • Add the oats and stir until all ingredients are mixed together. Let it rest for 30 minutes so the oats can soak in the liquid.
    • While the mixture is resting, preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
    • Fill the cupcake pans until almost full. Bake for 22 to 25 minutes or until a toothpick inserted comes out clean. Allow to full cool before removing from the pan.

    Notes

    The texture is really similar to baked oatmeal but in a to-go shape.
    Silicon baking liners work great for this recipe. They hold the oatmeal cup structure, peel off easily, add some color and are dishwasher safe.
    Making it in a Baking Dish
    Instead of individual servings add the recipe to a 9-inch by 9-inch pan. Bake for 40 minutes or until a toothpick inserted comes out clean.
    Storing Leftovers
    Allow the oatmeal cups to fully cool. Store in an airtight container refrigerated for up to 4 days. They also can be frozen for up to 3 months.

    Nutrition

    Calories: 176kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 30mg | Potassium: 257mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1410IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. M says

      September 18, 2022 at 10:57 am

      Is the maple syrup a must to hold it together? Can I make this baked oatmeal cup without the Maple Syrup? I am thinking of adding some fresh chopped pineapple instead… I am tryin to keep low on sugar. Thank you.

      Reply
      • Toni Dash says

        September 18, 2022 at 1:44 pm

        Hi ‘M’. Unfortunately we can’t comment on substitutions we haven’t tested. We feel this combination of ingredients (used in the recipe) produces perfectly baked oatmeal cups that are lightly sweet without being overly sweet. We understand different dietary needs and preferences may require modifications but they can also completely change the outcome of the recipe. I’d try your ideas on a test batch and see how it goes!

        Reply
    2. Jennifer says

      March 20, 2021 at 7:35 pm

      5 stars
      Not only do these carrot cake oatmeal cups turn out beautifully every time, the flavor is just out of this world! Such an amazing springtime recipe!

      Reply
    3. Kimberly says

      March 19, 2021 at 9:19 am

      5 stars
      These were a huge family hit! So yummy as a grab and go breakfast or mid-day snack!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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