Carrot Cake Baked Oatmeal Cups
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.
Servings: 15 Cups
Ingredients
- 1 ½ cups almond milk or milk
- 1 large egg
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old-fashioned rolled oats
- 1 large peeled and shredded carrot
- 1 cup crushed pineapple with juice
- ½ cup sultana raisins optional
- ½ cup chopped nuts or coconut optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with 15 cupcake liners.
- In a large bowl, add 1 ½ cups almond milk, 1 large egg, ½ cup brown sugar, 1 teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg. Mix to combine.
- Stir in 2 cups old-fashioned rolled oats, 1 large peeled and shredded carrot, 1 cup crushed pineapple with juice, ½ cup sultana raisins, and any other additions if desired.
- Divide evenly between 15 muffin cups and bake for 30 minutes or until set and golden brown on top.
- Let cool completely and store in the refrigerator for 5-7 days or in the freezer for 3 months. Serve warm!
Nutrition
Calories: 102kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 44mg | Potassium: 126mg | Fiber: 2g | Sugar: 9g | Vitamin A: 695IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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