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!

Course Breakfast

Cuisine American

Prep Time 40

Cook Time 25

Cooling Time (estimate) 20

Total Time 1 25

Servings oatmeal cups

Calories 176kcal

Author Toni Dash

Equipment

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