These Carrot Cake Oatmeal Cups are a delicious grab and go breakfast, idea low in refined sugars and high in fibre. Plus, they've got veggies hidden in them!
Into Easter but not so into all the sweets? Then these Carrot Cake Oatmeal Cups are exactly what you need in your life!!!
Not only are they the perfect breakfast, but they are basically a healthy version of a muffin, without all the sugar and flour.
These amazing Gingerbread Oatmeal Cups are a favourite Christmas breakfast of mine. So, now my favourite Easter dessert is a healthy meal prep idea!
Ingredients in oatmeal cups
- almond milk – using nut milk keeps this recipe dairy-free.
- maple syrup – I love the flavour of maple syrup on oatmeal, so I use it as a sweetener here.
- vanilla extract
- rolled oats
- unsweetened shredded coconut
- shredded carrot
- chopped walnuts
- spices – cinnamon and nutmeg pair perfectly with the carrots and coconut
How to make oatmeal cups
You’ll need two mixing bowls; one for the wet ingredients, plus a larger bowl for the dry ingredients.
- In the first bowl, combine almond milk, eggs, maple syrup and vanilla extract.
- In the second bowl, mix together the rolled oats, coconut, carrot, walnuts, cinnamon and nutmeg.
- Add the wet ingredients into the dry ingredients, then mix well to combine them. Avoid over mixing, though. It’s okay if you still have some small specks of flour.
- Line muffin tins with cupcake liners. Divide the oatmeal mixture evenly into the liners.
- Bake in the oven for 30 minutes or so. It’s okay if they are a little moist, but you don’t want them to be wet.
Ingredient substitutions and other add-ins
- Almond Milk — Switch it for regular milk, or coconut, soy, or even cashew milk.
- Eggs — If you need to avoid eggs, use 1/2 cup of applesauce instead.
- Oats — Feel free to use steel cut oats if you prefer them. Avoid instant and quick cooking oats though.
- Walnuts — Use any chopped nuts of your choice. If you can’t do nuts at all, pumpkin or sunflower seeds make a great replacement!
- Seeds — Flaxseed, chia, and hemp all provide additional fibre.
- Dried Fruit — Raisins, dried apricots or cranberries, or even chopped dates are great options.
- Chocolate — Believe it or not, dark chocolate pairs really well with carrot cake! Try adding a few chunks or chips to the batter. Plus, dark chocolate is rich in antioxidants!
How to add more protein
- Add in an extra egg. This will give you an extra gram of protein per carrot cake oatmeal cup.
- Use soy or pea milk instead of the almond milk. They contain 8g of protein per 8oz instead of almond milk’s 1g. That’ll give you more than 2g extra protein per oatmeal cup.
- Top with nut or seed butter. Add a couple more grams of protein by using your favorite peanut, almond, or sunflower seed butter on top before serving.
How to make oatmeal cups vegan
What to serve with oatmeal cups
- Fresh Fruit — Adding fresh fruit to the meal is a refreshing way to start the day.
- Yogurt — Bring extra protein and probiotics into the mix!
- Full English — Eat them instead of muffins or crumpets in your full English breakfast – with a cup of tea, of course.
Storing & reheating
Can you freeze oatmeal cups?
I think I need more fun breakfast ideas like these in my life! What are some of your go-to grab and go breakfast recipes?
Carrot Cake Oatmeal Muffin Cups
- 2 cups almond milk
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 carrot, shredded
- 1/4 cup chopped walnuts
- 2 tsp cinnamon
- 1 tsp nutmeg
- Preheat oven to 350 F. In a large bowl, mix together almond milk, eggs, maple syrup and vanilla. In another large bowl, mix together rolled oats, coconut, carrot, walnuts, cinnamon and nutmeg. Fold wet ingredients into dry ingredients.
- Line muffin tins with cupcake liners. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly. Bake in oven for 30-32 minutes.
- Will keep in the fridge up to 5 days.