Carrot Cake Oatmeal Cups

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Love carrot cake? Love oatmeal? Well, let us introduce you to your new favorite, easy meal prep breakfast — these Carrot Cake Oatmeal Cups!

So dang delicious and nutritious, this baked oatmeal recipe has that classic carrot cake overnight oats flavor and baked oatmeal taste, all from using fresh carrots and steel-cut oats. 

A plate with granola muffins on it.
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These carrot cake oatmeal cups are such a great recipe for an easy breakfast every day of the week. I absolutely love ’em because they’re super easy to prepare, use nourishing whole foods, and make meal prep a breeze. Just make your batter, transfer to a muffin tin, and bake for 20 minutes. That’s all, my friends! 

Carrot Cake Oatmeal Cups – What You Need

  • Carrot: Shredded carrots are the star ingredient in this recipe. Not only do they add that classic carrot cake flavor, but they also provide a boost of nutrition.
  • Old-fashioned rolled oats: Also known as steel-cut oats, these oats add a hearty texture to the oatmeal cups. They also provide fiber, protein, and various vitamins and minerals.
  • Unsweetened applesauce: This acts as a binder and adds natural sweetness to the oatmeal cups.
  • Maple syrup: A natural sweetener for the oatmeal cups, providing a touch of sweetness without using refined sugar.
  • Almond milk: We used almond milk as a dairy-free option, but any type of milk can be used.
  • Coconut oil: There’s no butter in this recipe! Instead, coconut oil adds healthy fats and moisture.
  • Muffin tin & liners: You’ll need these things to make your oatmeal cups! If you don’t have liners, make sure you heavily grease your muffin pan.
Oats, carrots, oat bran, chia seeds, chia seeds, chia seeds, .

Easy Ingredient Swaps & Additions

To keep this meal prep recipe fresh and exciting, we recommend swapping ingredients or adding whatever mix-ins you find appetizing. 

For example, you can use instant oats instead of rolled oats. The texture will just be a bit different, but it’ll still taste delicious. If you prefer your oatmeal cups sweeter, add more maple syrup. It’ll make them more of a dessert than a breakfast cup! 

Not a fan of golden raisins? Regular raisins will work just fine. Additional mix-ins like chopped nuts, dried cranberries, or chocolate chips would add a tasty element to the oatmeal cups. 

A group of granola muffins on a white surface.

Top Tips for Carrot Cake Oatmeal Cups

Use fresh shredded carrots if you can. While you can certainly use store-bought shredded carrots, freshly grated carrots will provide the best flavor and texture.

Mix and match your oatmeal cups by making a batch of different flavors. Try adding different fruits, nuts, or spices to each cup for variety.

Make a big batch of these oatmeal cups on the weekend for an effortless and delicious breakfast all week long. Simply heat them up in the microwave for a quick and nutritious meal.

Carrot granola muffins on a white plate.

How to Store & Freeze

These Carrot Cake Oatmeal Cups can be stored in an airtight container in the fridge for up to 5 days.

They can also be frozen for longer storage. Simply thaw them out before reheating. To reheat, pop them in the microwave or toaster oven until heated through.

Carrot granola muffins on a plate.

What to Serve with Carrot Cake Oatmeal Cups

Want to add more tasty elements to your breakfast? Throw in something savory with our Bacon Egg Cups, Sweet Potato Hash Browns, or Breakfast Tacos

We also highly recommend beverages like this Coffee Protein Shake for a boost of caffeine and protein or this Banana Matcha Smoothie for a refreshing and antioxidant-rich drink.

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
Servings: 12 cups
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Ingredients 

Dry

Wet

Instructions 

  • Preheat the oven to 350ºF and line a muffin tin with paper liners. Set aside.
  • Mix all of the dry ingredients in a bowl. Mix and set aside.
  • 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.
    Oats in a bowl with a wooden spoon.
  • 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.
  • 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.
    A group of granola muffins on a white surface.
  • Enjoy immediately, or store in an airtight container in the refrigerator.
    Carrot muffins on a plate with a jar of granola.

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.

Watch It

[adthrive-in-post-video-player video-id=”wudEicFd” upload-date=”2024-03-13T18:43:40.000Z” name=”Carrot Cake Oatmeal Cups” description=”Love carrot cake? Love oatmeal? Well, let us introduce you to your new favorite, easy meal prep breakfast — these Carrot Cake Oatmeal Cups!” player-type=”default” override-embed=”default”]

Nutrition

Calories: 177 kcal, Carbohydrates: 28 g, Protein: 4 g, Fat: 6 g, Fiber: 3 g, Sugar: 12 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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