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!
Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
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.