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carrot cake baked oatmeal cups on a wire rack

Carrot Cake Baked Oatmeal Cups

Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally sweetened with a touch of maple syrup and topped with a light cream cheese glaze. A wonderful on-the-go or meal prep breakfast for your week!

Course Breakfast, Dairy Free, Gluten Free, Vegetarian
Cuisine American
Keyword carrot cake baked oatmeal cups, carrot cake oatmeal cups
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 oatmeal cups
Calories 171 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Wet ingredients:
  • 1 cup shredded carrots (2 medium carrots)
  • 2/3 cup unsweetened applesauce
  • 2 eggs, at room temperature
  • 1 cup unsweetened almond milk or coconut milk
  • ¼ cup pure maple syrup
  • 1 tablespoon melted and cooled coconut oil
  • Dry ingredients:
  • 2 cups old fashioned rolled oats, gluten free if desired
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup unsweetened shredded coconut
  • ½ cup raisins
  • cup chopped pecans
  • For the cream cheese glaze:
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 teaspoons unsweetened almond milk or coconut milk, to thin


  1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
  2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
  3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
  4. Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.

  5. To make the cream cheese glaze: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and almond milk. Drizzle or pipe over the oatmeal cups. Makes 12 oatmeal cups.

Recipe Notes

Oatmeal cups should be stored in the fridge and will stay good for 4-5 days.

Even better: freezing baked oatmeal cups is easy. Just allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm.

If you don't have applesauce, then 1 large ripe mashed banana should do the trick.

Check out the full post to see how to turn these oatmeal cups into regular baked oatmeal in a pan!

Nutrition Facts
Carrot Cake Baked Oatmeal Cups
Amount Per Serving (1 oatmeal cup (with glaze))
Calories 171 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 5g31%
Carbohydrates 19.5g7%
Fiber 3g13%
Sugar 7.5g8%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.