These Carrot Cake Oatmeal Cups are great for meal prep breakfasts – they’re high in fibre and low in refined sugars with hidden veggies.
Ingredients and recipes
- Almond milk – swap for regular milk, coconut, soy or even cashew milk.
- Eggs – if you want to avoid eggs, you can use half a cup of applesauce instead.
- Maple syrup – swap out for honey, coconut sugar or monk fruit.
- Vanilla – you could also try swapping for more maple syrup or a bit of almond extract.
- Rolled oats – steel cut oats would also work here, just stay away from instant and quick-cooking oats.
- Unsweetened shredded coconut – try substituting for another shredded or dried fruit like almonds or dates.
- Carrot – carrot is an important component of this recipe, but if you don’t like carrot, you can try the same amount of grated zucchini instead (although the flavour will be different).
- Chopped walnuts – use any nuts of your choice or swap for pumpkin or sunflower seeds.
- Cinnamon – double up on the nutmeg or try using cloves.
- Nutmeg – add more cinnamon or try allspice instead.
How to make oatmeal cups
- Mix together the dry ingredients and wet ingredients in separate bowls.
- Fold the wet ingredients into the dry ingredients.
- Divide the mixture amongst muffin tins.
- Bake for 30-32 minutes at 350° Fahrenheit.
Adding more protein
You may want to bump up the protein a bit in these. There are a couple of ways you can do this deliciously.
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- 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 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 favourite peanut, almond, or sunflower seed butter on top before serving.
Frequently Asked Questions
There are 352 calories in one of these oatmeal cups. They’re super high in fibre and have way less refined sugars than the versions you’d buy at the store!
This recipe is high in fibre with 5 grams per serving. It’s a great way to start your day with a nice serving of fibre!
This recipe uses maple syrup to sweeten the oatmeal cups, but if that’s too sweet for you, you can try using honey, coconut sugar or monk fruit instead.
This recipe isn’t vegan, but you can easily make it vegan by swapping out the eggs for half a cup of fruit or veggie puree. Applesauce would be best but pumpkin, sweet potato or carrot puree would all work just as well!
While these little beauties are perfectly satisfying on their own, you can definitely serve them alongside some other healthy breakfast items like fresh fruit and yogurt. You can even serve them as part of a full English breakfast!
Storing and reheating
These oatmeal cups are so easy to store. Put them in an airtight container and store them for up to five days. You can eat them at room temperature or pop them in the microwave for 30 seconds.
Freezing this recipe
You can freeze these oatmeal cups in a freezer-safe Ziploc or airtight glass container for up to six months. Take them out of the freezer and let them thaw on the counter overnight until they reach room temperature.
More oatmeal recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store your leftover muffin cups.
- Get some non-stick muffin tins here.
- These silicone muffin tins also help avoid oatmeal from sticking.
- These re-useable cupcake liners are also perfect for this recipe and are totally non-stick.
Carrot Cake Oatmeal Cups {Meal Prep + High Fibre}
Ingredients
- 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
Instructions
- 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.
Leslie says
What’s the topping?
Taylor Stinson says
Just a drizzle of nut butter overtop!