Carrot Cake Baked Oatmeal Cups
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.82 out of 5 stars
(71)
Ingredients
12 servings
- Wet ingredients:
- 1 cup shredded carrots (2 medium carrots)
- 2/3 cup unsweetened applesauce
- 2 eggs, at room temperature
- 1 cup unsweetened almond milk or coconut milk
- ¼ 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 ½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ⅓ cup chopped pecans
- For the cream cheese glaze:
- 2 tablespoons cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons unsweetened almond milk or coconut milk, to thin
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Preparation
Step 1
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.
Step 2
In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
Step 3
Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
Step 4
Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
Step 5
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.
Step 6
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