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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
15
Cups
Author:
Ashley Fehr
Ingredients
1 1/2
cups
almond milk
or use regular milk
1
egg
1/2
cup
brown sugar
1
teaspoon
vanilla
1 1/2
teaspoons
ground cinnamon
1/4
teaspoon
ground nutmeg
2
cups
large flake oats
1
large carrot
peeled and shredded
1
cup
crushed pineapple with juice
1/2
cup
Sultana raisins
optional
Optional: 1/2 cup chopped nuts or coconut
Instructions
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.
Nutrition
Calories:
102
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
44
mg
|
Potassium:
126
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
695
IU
|
Vitamin C:
2
mg
|
Calcium:
50
mg
|
Iron:
1
mg