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Carrot Cake Baked Oatmeal Cups

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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 Stacked on Plate

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!

Step by Step How To Make Carrot Cake Baked Oatmeal Cups

Ingredients in carrot cake baked oatmeal:

How to Make Carrot Cake Baked Oatmeal Cups:

  1. In a mixing bowl, combine all ingredients until well incorporated.
  2. 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.
  3. 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.
  4. 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.
Carrot Cake Baked Oatmeal Cups in Container

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!

I CAN’T WAIT TO SEE YOUR RE-CREATIONS ON IG! DON’T FORGET TO TAG ME ON INSTAGRAM SO I CAN REPOST YOU ON MY STORY!

PIN ME FOR LATER!

Carrot Cake Baked Oatmeal Cups Stacked on Plate with Text Overlay

More Baked Oatmeal Recipes!

Carrot Cake Baked Oatmeal Cups Stacked on Plate

Carrot Cake Baked Oatmeal Cups

These Healthy Carrot Cake Baked Oatmeal Cups are filled with dates, walnuts and ground flaxseed for extra fiber. They are also low in sugar!
5 from 1 vote
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Prep Time 5 mins
Cook Time 37 mins
Course Breakfast
Cuisine American
Servings 14 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.
Keyword baked oatmeal
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