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Carrot Cake Baked Oatmeal Cups

Looking for an easy, nutritious make ahead breakfast? These baked oatmeal cups are a family favorite and are packed with fiber. We love them for breakfast paired with eggs or yogurt, and as a snack smeared with almond butter.


What I love about these cups is that you easily make them different flavors. Instead of carrots try zucchini, apples, pears or mashed bananas. Add walnuts, chocolate chips or raisins! Have fun with them and let your kids enjoy them.







You guys, these oatmeal cups are just so good! My 7 year old son is notoriously apprehensive about trying new foods. He loves these little cups and I feel good that he's eating veggies and oatmeal!🤗

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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