©2018 by Monica Hoss Nutrition and Wellness

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  • Monica Hoss, MS, RD, LD

Carrot Cake Baked Oatmeal Cups

Oh hi there! It's been months since I've written a blog post. To be honest this blog and my website have taken a backseat as I focused on other areas of life! My nutrition coaching business has been growing and my kiddos are keeping me on my toes. I am sure most of you can relate to this season of life. I just revamped my website and would love to be dedicate more time to this blog. I love sharing recipes and nutrition content and I hope to share more this summer!


Let's kickoff with a yummy breakfast or snack recipe that I made this past week: carrot caked baked oatmeal cups. You guys, these oatmeal cups are so good! My 5 year old son is notoriously apprehensive about trying new foods. He gobbled TWO of these right up as an after school snack and said they were yummy. Little does he know he's eating veggies and oatmeal!🤗





In fact, all 12 of these muffins aka baked oatmeal cups were gone within 12 hours. The last one was eaten by a certain 4 legged member of the family #puppyproblems!


If you follow me on social media, you may have seen Lila and me prepping these carrot cake baked oatmeal cups! This recipe is slightly adapted from the Fixate Volume 2 cookbook from Beachbody and perfectly aligns as 1 yellow containers for those following UPF!


My plan was to eat them all week as a preworkout breakfast- but like I said they were gone within the first day. I already made another batch and plan to make more for my cousin who just had a baby.


I hope you try these kid approved, nutritious oatmeal cups!






Carrot Cake Baked Oatmeal Cups Yields 12 muffins


🔹2 cups rolled oats 🔹1 tsp baking powder 🔹1/2 tsp cinnamon 🔹1/4 tsp nutmeg 🔹1/4 tsp ginger 🔹1/4 tsp sea salt 🔹1 cup unsweetened almond milk 🔹2 eggs, beaten 🔹1/4 cup pure maple syrup 🔹1 tsp vanilla 🔹3/4 cup freshly grated carrots 🔹1/3 cup unsweetened applesauce


1. Preheat oven to 350 degrees.

2. Line a 12 cup muffin tin with paper liners.

3. Combine all ingredients in a medium bowl and mix until well combined.

4. Dive batter evenly among muffin cups.

5. Bake for 30 minutes and allow to cool before eating!


Let me know if you make these!

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