Carrot Cake Oatmeal Cups Recipe

A group of muffins with granola and carrots.

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

Cook 20

Fat 6

Carbs 28

Protein 4

Yield cups

Ingredients

Dry

1 cup grated carrot we used the large setting on our grater
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
⅓ cup chopped walnuts
¼ cup golden raisins

Wet

½ cup unsweetened applesauce
2 large eggs
1 teaspoon pure vanilla extract
½ cup maple syrup
1 cup unsweetened almond milk
1 tablespoon melted coconut oil

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.
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.
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.

Watch it

Nutrition Facts