Carrot Cake Baked Oatmeal Cups

What’s your preferred sort of cake? Mine happens to be carrot cake. Discussing which, have you attempted my solid carrot cake formula yet?!

All things considered, I was unable to quit contemplating how I could change carrot cake into a sound adaptation you could appreciate for breakfast. In the wake of making my almond spread apple cereal cups, nutty spread banana oats cups and pumpkin oats cups, I figured it is amusing to evaluate a carrot cake prepared oats adaptation.

What’s more, OH MY FREAKING ZAC EFRON. These carrot cake oats cups are my new most loved breakfast! They’re generous, splendidly spiced with cinnamon, incorporate a lot of carrots, fruit purée and maple syrup for pleasantness, and nuts, raisins and destroyed coconut for surface and genuine carrot cake enhance.

Carrot Cake Baked Oatmeal Cups

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Recipe by ambitiouskitchenCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize!

Ingredients

  • Wet ingredients:
  • 1 cup shredded carrots (2 medium carrots)

  • 2/3 cup unsweetened applesauce

  • 2 eggs, at room temperature

  • 1 cup cup unsweetened almond milk or coconut milk

  • 1/4 cup pure maple syrup

  • 1 tablespoon melted and cooled coconut oil

  • Dry ingredients:
  • 2 cups old fashioned rolled oats, gluten free if desired

  • 1 teaspoon baking powder

  • 1 1/2 teaspoons cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup unsweetened shredded coconut

  • 1 cup raisins

  • 1/3 cup chopped pecans

  • For the cream cheese glaze:
  • 2 tablespoons cream cheese, softened

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1 – 2 teaspoons unsweetened almond milk or coconut milk, to thin

Directions

  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
  • In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
  • Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
  • Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
  • To make the cream cheese glaze: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and almond milk. Drizzle or pipe over the oatmeal cups. Makes 12 oatmeal cups.

Notes

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