Description
Warm and comforting baked oatmeal cups that capture the flavors of carrot cake, perfect for breakfast or meal prep.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups milk (or dairy-free alternative)
- 1/4 cup maple syrup
- 1/2 cup grated carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/4 cup shredded coconut
- 1/2 cup cream cheese
- 1 tablespoon milk (for glaze)
- 1 tablespoon maple syrup (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Mix the oats, baking powder, cinnamon, nutmeg, and salt in a large bowl until combined.
- Whisk together the milk, maple syrup, grated carrots, raisins, pecans, and shredded coconut in another bowl.
- Combine the wet and dry ingredients until well mixed.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25-30 minutes or until set and lightly golden on top.
- Prepare the glaze by mixing cream cheese, milk, and maple syrup until smooth.
- Let the oatmeal cups cool for a few minutes before drizzling with the cream cheese glaze.
- Enjoy warm or store for meal prep!
Notes
Perfect for meal prep; these oat cups can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg