Carrot Cake Baked Oatmeal Cups Recipe

Carrot Cake Baked Oatmeal Cups Recipe

How To Make Carrot Cake Baked Oatmeal Cups

These chewy, tasty, low-calorie Carrot Cake Baked Oatmeal Cups will be your new favorite breakfast or snack, made with carrot, pineapple, oats, and raisins.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • cupsalmond milk,or regular milk
  • 1egg
  • ½cupbrown sugar
  • 1tspvanilla
  • tspcinnamon,ground
  • ¼tspnutmeg,ground
  • 2cupslarge flake oats
  • 1large carrot,peeled, shredded
  • 1cuppineapple with juice,crushed
  • ½cupSultana raisins,optional
  • ½cupnuts,or coconut, chopped, optional


  1. Preheat the oven to 350 degrees F, and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well).

  2. In a large bowl, stir together the milk, egg, sugar, vanilla, ground cinnamon, and ground nutmeg.

  3. Stir in the oats, carrot, pineapple, and raisins, plus other additions (nuts or coconuts), if desired.

  4. Divide evenly between 15 muffin cups and bake for 30 minutes, until set and golden brown on top.

  5. Let cool completely, and store in the refrigerator for 6 to 8 days or in the freezer for 3 months.

  6. Serve warm by themselves or in with a glass of milk.


  • Calories: 157.66kcal
  • Fat: 4.39g
  • Saturated Fat: 0.76g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.69g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 25.97g
  • Fiber: 3.37g
  • Sugar: 8.91g
  • Protein: 5.08g
  • Cholesterol: 10.66mg
  • Sodium: 27.44mg
  • Calcium: 75.46mg
  • Potassium: 208.17mg
  • Iron: 1.48mg
  • Vitamin A: 45.08µg
  • Vitamin C: 5.68mg
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