Delightful Carrot Cake Baked Oatmeal Cups

Start your day with a delicious and nutritious twist on a classic dessert! These Carrot Cake Baked Oatmeal Cups are perfect for breakfast on the go or a healthy snack. Packed with wholesome ingredients like shredded carrots, oats, and pecans, these oatmeal cups offer a delightful combination of flavors and textures. Topped with a light cream cheese glaze, they taste just like carrot cake but are much healthier.

Our mornings got a whole lot brighter when I first introduced these Carrot Cake Baked Oatmeal Cups to my family. My kids love them, and my husband often grabs one on his way to work. They have become a staple in our household, especially for busy weekdays. One memorable morning, my youngest declared them “better than cupcakes,” which is high praise indeed! Now, we bake a batch every Sunday to enjoy throughout the week, making breakfast both easy and exciting.

Why These Carrot Cake Baked Oatmeal Cups

These oatmeal cups are made with wholesome ingredients like shredded carrots, rolled oats, and unsweetened applesauce, providing a nutritious start to your day without compromising on flavor.

Perfect for busy mornings, these oatmeal cups can be made ahead and stored for a quick grab-and-go breakfast or snack.

With warm spices, a touch of sweetness from maple syrup, and a delightful cream cheese glaze, these cups offer all the flavors of carrot cake in a healthier form.

Ingredients

Wet Ingredients

120 grams (1 cup) shredded carrots (about 2 medium carrots)
160 grams (2/3 cup) unsweetened applesauce
2 large eggs, at room temperature
240 milliliters (1 cup) unsweetened almond milk or coconut milk
60 milliliters (1/4 cup) pure maple syrup
15 milliliters (1 tablespoon) melted and cooled coconut oil

Dry Ingredients

180 grams (2 cups) old fashioned rolled oats (gluten-free if desired)
5 grams (1 teaspoon) baking powder
3.5 grams (1.5 teaspoons) ground cinnamon
1.5 grams (1/4 teaspoon) salt
40 grams (1/2 cup) unsweetened shredded coconut
75 grams (1/2 cup) raisins
45 grams (1/3 cup) chopped pecans

Cream Cheese Glaze

30 grams (2 tablespoons) cream cheese, softened
15 grams (2 tablespoons) powdered sugar
2.5 milliliters (1/2 teaspoon) vanilla extract
5-10 milliliters (1-2 teaspoons) unsweetened almond milk or coconut milk, to thin

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners and lightly spray with nonstick cooking spray.
In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup, and melted coconut oil until smooth and well combined.
Add the oats, baking powder, cinnamon, and salt to the wet mixture, stirring well to combine. Fold in the shredded coconut, chopped pecans, and raisins.
Evenly distribute the oatmeal batter among the muffin liners.
Bake for 25-30 minutes, or until the oatmeal cups are set and a toothpick inserted into the center comes out clean.
While the oatmeal cups are baking, prepare the cream cheese glaze. In a small bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and enough almond milk to achieve a drizzling consistency.
Once the oatmeal cups are baked and slightly cooled, drizzle or pipe the cream cheese glaze over the top. Serve warm or at room temperature. Makes 12 oatmeal cups.

Notes

Substitutions: Swap raisins for other dried fruits like cranberries or chopped dates.
Nutritional Information: These oatmeal cups are rich in fiber and essential nutrients, making them a healthy breakfast option.
Cooking Tips: Ensure the carrots are finely shredded for the best texture. If you prefer a sweeter treat, increase the amount of maple syrup slightly.
Storage: Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze for longer storage. Reheat in the microwave for a quick and easy breakfast.