Start your morning right with a healthy breakfast.  Easy make-ahead Carrot Cake Baked Oatmeal Cups are a healthy, soft, and chewy baked oatmeal recipe that is sure to keep you full all morning.

Grab a thermos of hot coffee and a baked oatmeal cup and start your morning off right. 

Packed with gluten-free oats, eggs, shredded carrots, and plump raisins, and pecans, these carrot cake baked oatmeal cups are a healthy and delicious breakfast choice. Here at our house, we love having breakfast made the night before to help our early morning breakfast before school be a healthy option.  This baked oatmeal recipe is a great one for a grab-and-go breakfast.  A healthy breakfast that’s also ready for a busy morning.

Healthy carrots and raisins and pecans

If you’re a lover of carrot cake, then you’re sure to love these oatmeal cups.  With the added sweet shredded carrots, plump raisins, and crunchy pecans, carrot cake oatmeal never tasted so good.  With the hidden veggies, these are a great breakfast option for kids too!

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Ingredients:

Shredded carrots – peel and roughly the carrots then send them through the food processor to finely chop

Raisins – I always use this brand, they’re always plump and juicy

Gluten-free oats – rolled oats or quick-cook oats can be used

Eggs

Dairy-free milk – use your favorite milk of choice

Applesauce – unsweetened applesauce like this one with no added sugar is a great option

Baking powder

Cinnamon – ground cinnamon

Sea salt – this is my favorite sea salt

Vanilla – pure vanilla extract with no corn syrup is a best

Pecans – roughly chopped pecans

Cane sugar – I like this brand, but use what you have on hand

How to make:

Preheat the oven to 350 degrees.  Line a muffin tin with cupcake liners or spray with cooking spray, set aside.

In a food processor, shred the carrots.  Set aside.

In a large mixing bowl, cream together the eggs and sugar.  Add the dairy-free milk, applesauce, shredded carrots, and vanilla.  Add the gluten-free oats, baking powder, cinnamon, and sea salt.  Stir together.  Add the raisins and pecans and fold into the batter.

Evenly fill the muffin tin (will make 12 oatmeal cups).  Bake for 15-20 minutes.  Remove from the oven and let cool before removing.

How to store:

Keep these baked oatmeal cups in an airtight container on the counter or in the pantry for up to 4 days.  For serving, eat them at room temperature, or place the desired amount of oatmeal cups on a plate and microwave for 30 seconds or until warm.  

Are they freezer-friendly?

Yes!  I made sure these baked oatmeal cups were freezer-friendly!  To freeze them, place in a freezer-friendly container/bag and freeze for up to 3 months.  To thaw, place the desired amount of oatmeal cups on the counter or in the fridge until they’re at room temperature. You can also place them on a plate and defrost in the microwave.

Baked oatmeal cups to the rescue

We are lovers of oatmeal over here!  It’s a quick and easy breakfast to make that’s also a hearty breakfast that will stick with you all morning.  So keeping with the oatmeal theme, but having breakfast prepped ahead of time, these Carrot Cake Baked Oatmeal Cups are simply perfect for a breakfast option.  Whether you need a grab-and-go breakfast or just need the peace of mind knowing breakfast is ready for the morning, these baked oatmeal cups will surely be a hit.  Made kid-friendly, these soft and chewy baked oatmeal cups are loved by kids!  With a little drizzle of frosting on top, kids are going to devour their breakfast in record time!

Carrot cake with frosting for breakfast?

I am all for having cake for breakfast because you only live once, right?  Maybe you’ve made my Carrot Cake and have a leftover slice?  Go right ahead and enjoy that baby for breakfast!  But if you need to make something, grab this carrot cake baked oatmeal recipe and get your ‘cake’ ready for breakfast.  Made with healthy ingredients including freshly grated carrots, raisins, applesauce, eggs, and oats, these soft and chewy baked oatmeal cups are delicious.

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