These Carrot Cake Baked Oatmeal Cups are filled with dates, walnuts and ground flaxseed for extra fiber. They are low in sugar and sweetened naturally with a touch of maple syrup. This baked oatmeal recipe is the perfect healthy meal prep breakfast!
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Carrot Cake Baked Oatmeal Cups
If you haven't hopped on the baked oatmeal bandwagon, what are you waiting for!? I think I have at least 5 baked oatmeal recipes. I'll link them below for you. Baked oatmeal is secretly cake in disguise... and now it's literally cake because this recipe is loaded with classic carrot cake flavors.
This carrot cake baked oatmeal - filled with the cozy warming flavors of pumpkin pie spice, shredded carrots, dates, walnuts, ground flaxseed, applesauce and a little maple syrup!
Ingredients in carrot cake baked oatmeal:
- unsweetened applesauce
- eggs
- unsweetened almond milk
- maple syrup
- gluten free oats
- ground flaxseed
- baking powder (gluten-free)
- vanilla
- pumpkin pie spice
- shredded carrots
- chopped walnuts
- chopped dates
How to Make Carrot Cake Baked Oatmeal Cups:
- In a mixing bowl, combine all ingredients until well incorporated.
- Line a muffin tin with liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.
- Bake for about 32-37 minutes in a 350 degree oven or until cooked through. Since this meal prep recipe yields about 14 baked oatmeal cups, you will need to bake this in two batches. (a standard muffin tin has 12 cups) I purposely made 14 cups with the idea that you would have 2 a day for a week.
- Allow the oatmeal cups to cool, remove from the liners and enjoy! Store in an air-tight container in the fridge for a couple of days or place into the freezer. Simply reheat in the microwave before eating.
Add a 3 Ingredient Frosting...
If you want to make these baked oatmeal cups EXTRA special, whip together Greek yogurt, tofu cream cheese and a little maple syrup in a stand mixer. YUM!
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More Baked Oatmeal Recipes!
- Blueberry Oatmeal Breakfast Bars – Sweetened with Banana!
- Peaches n’ Cream Baked Oats
- Pumpkin Oatmeal Breakfast Bars
- Lemon Blueberry Baked Oats
- Apple Cinnamon Baked Oatmeal
Carrot Cake Baked Oatmeal Cups
Ingredients
- 1 cup unsweetened applesauce
- 2 eggs
- 1 cup unsweetened almond milk
- ¼ cup maple syrup
- 2 cups gluten free oats
- ⅓ cup ground flaxseed
- ½ tbsp baking powder (gluten-free)
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- ½ cup shredded carrots
- ⅓ cup chopped walnuts
- ⅓ cup chopped dates
Instructions
- In a mixing bowl, combine all ingredients until well incorporated.
- Line a muffin tin with liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.
- Bake for about 32-37 minutes in a 350 degree oven or until cooked through. Since this meal prep recipe yields about 14 baked oatmeal cups, you will need to bake this in two batches. (a standard muffin tin has 12 cups) I purposely made 14 cups with the idea that you would have 2 a day for a week.
- Allow the oatmeal cups to cool, remove from the liners and enjoy! Store in an air-tight container in the fridge for a couple of days or place into the freezer. Simply reheat in the microwave before eating.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Alison
Amazing!! Me and my kids love them! And so easy to make
Thank you so much, Alison! Happy to hear the recipe was a crowd pleaser. 🙂 - Krista <3
Mon
What can you use as an egg replacement to make them vegan? Thanks 😊
I haven't made this recipe vegan so I cannot guarantee that a certain sub would work. Let us know if you try a chia or flax egg!
Mandy
Made these and they are great! Love for a light breakfast with coffee or something sweet after lunch.
I have been having them as an afternoon snack lately as well. 🙂 - Krista <3
Sara
Would this work with chia eggs?
I haven't personally tried, let us know if you do!
SaraAnne
Once again, A WINNER! These are an extra moist, just sweet enough oatmeal cup! DELICIOUS! Easy to make even with three sets of little grandgirlies’ hands pitching in. Phew! I like a little extra crunch on top so under the broiler they went. Yum! I suggests a double batch or they will disappear altogether too quickly; we learned this from experience! Note: These are NOT muffins. These are baked oatmeal cups, and delicious ones at that! They are not gooey, just extra moist in the best way, yet hold their shape for easy enjoyment! Get to baking!
Thank you for your lovely comment, SaraAnne! I am so glad these oatmeal cups were a big hit. 🙂 - Krista <3