These Carrot Cake Baked Oatmeal Cups are super simple — a great on the go breakfast, lunch or snack! Packed with fiber and protein and low in calories.
So. I know you probably don’t know this, but I (Hello! Ashley from The Recipe Rebel here) have a wee obsession with baked oatmeal.
It’s not only an easy breakfast to make and stash in the fridge or freezer for the week, but I would also probably eat it for lunch, dinner and snacks as well. It’s just so good, friends.
I have never really been a big oatmeal person. I always found it too mushy, and I just didn’t love the taste or texture. But once, maybe 6 months ago, I made some baked oatmeal and I’ve never looked back. It’s changing the breakfast game for us!
Since then I feel like I’ve made these Baked Oatmeal Cups about 100 times, and they haven’t gotten old yet. All we do is mix up the things we throw in them — bananas, apples, peanut butter, berries — you name it!
My kids love to just pick them up and eat them as muffins, but I like to get mine nice and hot and pour some milk over, as you might with regular oatmeal. I mash it all up and it’s just like your usual bowl of oatmeal, except 100x better.
It keeps its chewy texture after baking, even if you douse it in milk and it doesn’t get mushy at all. It’s healthy and totally customizable!
Anyway. I’m sure my obsession is clear by now!
I love this carrot cake version because they would be a perfect little addition to an Easter or Christmas brunch table, or really any time of year in the kids lunch boxes. The shredded carrots and crushed pineapple add so much flavor and natural sweetness, and the raisins…. well, you can skip them if you want! I’m sure you could swap them for chopped pecans and these would be just as good 😉
These cups are good warm or at room temperature and really pack quite a punch of protein and fiber in just a few little bites. Basically, my perfect food!
- 1½ cups almond milk (or use regular milk)
- 1 egg
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups large flake oats
- 1 large carrot, peeled and shredded
- 1 cup crushed pineapple with juice
- ½ cup Sultana raisins (optional)
- Optional: ½ cup chopped nuts or coconut
- Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well!).
- In a large bowl, stir together milk, egg, sugar, vanilla, cinnamon and nutmeg.
- Stir in oats, carrot, pineapple and raisins or other additions if desired.
- Divide evenly between 15 muffin cups and bake for 30 minutes, until set and golden brown on top.
- Let cool completely and store in the refrigerator for 6-8 days or in the freezer for 3 months. Serve warm by themselves or in with milk.
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