Carrot Cake Baked Oatmeal Cups
A great way to get some veggies into your breakfast or snack, Carrot Cake Baked Oatmeal Cups are gluten and guilt-free! They have minimal sugar; lots of protein and fibre; are easy to make and portable.
So I came up with this idea thanks to my mom.
Every year, I make this carrot cake for her birthday. Its her fave. The key to the out-of-this-world deliciousness (other than cream cheese frosting which is ALWAYS awesome) are the toasted ground pecans in the batter.. That one key ingredient takes it to a whole other level.
Buuuuut she has been bugging me for a while to make my peanut butter and banana baked oatmeal cups for her because they are gluten-free and she is gluten-free for heath reasons.
But here comes the best daughter award… why not combine her two most requested food items from me into one amazing item? Genius right?But this recipe actually took some fiddling with to get right which kind of surprised me to be honest. After extensively fiddling with my peanut butter and banana baked oatmeal cups, I thought this would be a breeze.
Apparently not. While I loved the pecans in the carrot cake, I didn’t love them in the baked oatmeal cups. Aaaaand since my little dude loves them for breakfast, I can’t put chopped nuts in them either…. so raisins it was! Just make sure that if your raisins have been in your cupboard for a while that you soak them in warm water for a free minutes. Chewy raisins are delicious!
I’m going to surprise my mom with these, I think she’ll like them!I love that these Carrot Cake Baked Oatmeal Cups only use one bowl and that they turn out really moist and spiced. I definitely recommend that you finely grate the carrot, using the small holes of your box grater, if you have one. A larger grate will work but the carrot just doesn’t break down as much and is more chunky. You can store in the fridge for up to 5 days.
- 1 cup finely grated carrot, about 2 medium-sized carrots
- 2 large eggs
- ½ cup milk
- ¾ cup apple sauce
- ¾ cup greek yogurt
- ¼ cup maple syrup
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. all spice
- 1 tsp. salt
- 1 tsp. baking powder
- ½ cup raisins
- 3 cups large-flake oats
- Preheat oven to 350°. Coat a 12 cup muffin tin with cooking spray.
- Finely grate carrot, set aside.
- In a large bowl whisk together eggs, milk, apple sauce, greek yogurt, maple syrup, cinnamon, nutmeg, all spice, salt, baking powder and raisins until smooth. Add the oats and grated carrot and mix until combined.
- Portion into the muffin tin.
- Bake in preheat oven for 25-30 minutes or until set.
- Store up to five days in the refrigerator.