Carrot Cake Oatmeal Cups {Meal Prep + High Fibre}

4.73 from 22 votes

These Carrot Cake Oatmeal Cups are great for meal prep breakfasts – they’re high in fibre and low in refined sugars with hidden veggies.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 352kcal

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.

Up the protein by adding an egg, using soy milk and topping with nut or seed butter.

You can swap out the maple syrup for honey, coconut sugar or monk fruit.

Add in seeds, dried fruit or dark chocolate.

Store in an airtight container on the counter for up to 5 days then eat at room temp or warm them up in the microwave for 30 seconds.

Freeze these cups for up to 6 months then thaw on the counter overnight.