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!
Ingredients
- 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
- ⅓ 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
Instructions
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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.
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In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
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Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
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Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
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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.
How to bake these in a pan: make this an oatmeal bake by pouring batter into a 9x9 inch pan and baking for 40-50 minutes until slightly golden brown on the edges and the center is set.