Meal Prep Carrot Cake Oatmeal Muffin Cups
These Meal Prep Carrot Cake Oatmeal Muffin 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 Muffin 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 oatmeal muffin cups are about as simple as it gets: a bunch of rolled oats, maple syrup, eggs and almond milk make up the base, and from there it's just about adding in your spices and extra fillings like coconut, carrots and nuts.
I made these amazing Gingerbread Oatmeal Cups for Christmas and they quickly became a favourite breakfast of mine, so I thought I would try and turn my favourite Easter dessert into a healthy meal prep idea. I think the mission was pretty successful…
I actually love sneaking veggies into breakfasts and baked goods (like these Avocado Chocolate Zucchini Muffins) – they actually tend to add moisture and prevent them from drying out, and you can cut back on not so healthy ingredients like butter, flour and sugar all at the same time.
I wish they had a better alternative to sweeteners out there so I ended up using some maple syrup in these Meal Prep Carrot Cake Oatmeal Muffin Cups, but you could also easily use honey as well. Almond, coconut or regular dairy milk also works with this recipe, although the calorie count and nutritional information will be a bit different than what's listed below.
I love a good breakfast where you can make substitutions!
Perhaps the best part of these Meal Prep Carrot Cake Oatmeal Muffin Cups is that they are the ultimate grab and go breakfast! Filled with veggies, fibre, protein and healthy fats, you really can't have more of a well-rounded first meal of the day!
I top mine with a little bit of almond, cashew or peanut butter and pop them in the microwave for 30 seconds and they are also a comforting, warm breakfast on an early spring morning.
OMG they're so good.
It's kind of funny I'm putting together such a healthy breakfast idea considering I have trouble eating breakfast in the morning. Usually what I've been doing lately is actually making a giant frittata at the beginning of the week and cutting it into 5 different portions and eating it cold.
When I was younger and in university I actually used to eat random odds and ends for breakfast, mostly leftovers and salty things. I am reaaaaally into savoury foods and find I just don't have time to meal prep the stuff I like for breakfast. However as I've gotten older I've found myself gravitating more and more toward sweeter things in the morning and I've grown to be quite the oatmeal lover!
So, I guess that's why you're starting to see so many oatmeal cups popping up here. I can't help that they are the perfect grab and go breakfast. And you don't even need to refrigerate them or anything – they'll last on the counter up to 5 days!
Lazy girl breakfast heaven.
Will you be making these Meal Prep Carrot Cake Oatmeal Muffin 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.