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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 2 votes
Prep Time 5 minutes
Cook Time 37 minutes
Course Breakfast
Cuisine American
Servings 14 cups


  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1 cup unsweetened almond milk
  • ¼ cup maple syrup
  • 2 cups gluten free oats
  • cup ground flaxseed
  • ½ tbsp baking powder (gluten-free)
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • ½ cup shredded carrots
  • cup chopped walnuts
  • cup chopped dates


  • 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.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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