Carrot Cake Baked Oatmeal Cups

Years ago, I couldn’t stop thinking about how I could transform my favorite cake into a nutrient-dense, on-the-go breakfast. After making endless baked oatmeal recipes, I thought it would be fun to try out a carrot cake baked oatmeal version.

AND WOW. These carrot cake oatmeal cups quickly became one of my favorite breakfasts! They’re hearty, perfectly spiced with cinnamon, maple syrup for sweetness, and yummy mix-ins like nuts, raisins, and shredded coconut for true carrot cake flavor.

Bonus? They make both the perfect breakfast for kiddos and a nourishing addition to your Easter brunch table.

What you’ll need to make carrot cake baked oatmeal cups

You’re going to LOVE the simple, delicious ingredients in these carrot cake oatmeal cups. Here’s what you’ll need:

• Carrots: you’ll need to shred about 2 medium carrots to get all of the carrot cake goodness, but make sure you measure 1 cup of shredded carrots!
• Unsweetened applesauce: add the perfect amount of moisture with unsweetened applesauce.
• Eggs: you’ll need eggs for a boost of protein and to help these oatmeal cups stay together.
• Milk: I like to use almond milk, but coconut milk would also be delicious.
• Maple syrup: for a delicious, natural sweetness.
• Coconut oil: you’ll need a couple of tablespoons of coconut oil for some additional moisture in these baked oatmeal cups.
• Rolled oats: because these are oatmeal cups, of course! Feel free to use gluten-free rolled oats if you’d like.
• Baking staples: don’t forget the baking powder to help them rise, plus cinnamon and salt for flavor.
• Yummy mix-ins: we’re also adding shredded coconut, raisins, and chopped pecans for the perfect carrot cake flavor.
• For the glaze: cream cheese, powdered sugar, vanilla, and a splash of milk.

Easy ingredient swaps

Here are a few ingredient substitutions I can recommend for these carrot cake baked oatmeal cups:

• Swap the applesauce. If you’re out of applesauce, you can actually use 1 ripe mashed banana instead. YUM.
• Choose the oil. If you don’t have coconut oil, feel free to use butter, vegan butter, olive oil, or avocado oil. You can also choose an oil like walnut or hazelnut oil.
• Use any milk. I like to use almond or coconut milk in this recipe, but feel free to use any dairy or non-dairy milk you’d like.
• Keep them dairy-free. Simply use your favorite dairy-free cream cheese for the glaze, or omit the glaze entirely. They will still be delicious!

Can I use steel cut or quick oats?

I would not recommend using steel cut or quick oats in these carrot cake baked oatmeal cups because it will change the texture.

Can I make these vegan?

I think a flax egg or a chia egg will work well in this recipe, but I haven’t tested it to be sure. Learn how to make a flax egg here, and let me know in the comments if you give it a try.

How to make carrot cake oatmeal cups

The best part about these oatmeal cups is that they’re easily made in just one bowl. So easy! Here’s how to make them:

1. Prep your pan. Preheat the oven and line a muffin tin with muffin liners. I recommend spraying your liners with cooking spray to prevent sticking.
2. Mix the wet ingredients. Mix together all of the wet ingredients in a large bowl.
3. Stir in the dry. Add the dry ingredients, then gently fold in your shredded coconut, pecans, and raisins.
4. Baking them up. Evenly distribute the mixture into the lined muffin tray and bake until they’re set and no longer look “wet.”
5. Cool, glaze, and devour. Mix the glaze together, then drizzle or pipe it onto each baked oatmeal cup and enjoy!

Want to make regular carrot cake baked oatmeal?

It’s easy! Make it into a full oatmeal bake by pouring the batter into a 9×9-inch pan and baking for 40-50 minutes until slightly golden brown on the edges and the center is set.

Storing & freezing tips

• To store: bake these carrot cake baked oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to 5 days. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
• To freeze: allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm. I suggest freezing them without the glaze and simply adding the glaze when you’re ready to enjoy them.

Recommended tools

• Mixing bowls
• Box grater
• Wooden spoon
• Muffin tin
• Muffin liners
• Nonstick cooking spray
• Wire rack

Don’t forget to check out all of our favorite kitchen essentials.

More carrot cake recipes you’ll love

• Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
• Carrot Cake Smoothie
• Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)
• The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
• Healthy Carrot Cake Muffins with Cream Cheese Glaze

Get all of our amazing carrot cake-inspired recipes here!

I hope you love these delicious, easy carrot cake baked oatmeal cups! If you make them I’d love for you to leave a comment and a rating letting me know how you liked them. I greatly appreciate it – xoxo!

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Carrot Cake Baked Oatmeal Cups

4.83 from 76 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

ServesServes 12 oatmeal cups

Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans, and shredded coconut. These easy carrot cake oatmeal cups are naturally sweetened with a touch of maple syrup and topped with a light cream cheese glaze. A wonderful on-the-go or meal prep breakfast for your week!

Ingredients

• Wet ingredients:
• 1 cup shredded carrots (2 medium carrots)
• 1/2 cup unsweetened applesauce
• 2 eggs, at room temperature
• 1 cup (240g) unsweetened almond milk or coconut milk
• ¼ cup (78g) pure maple syrup
• 1 tablespoon melted and cooled coconut oil
• Dry ingredients:
• 2 cups (190g) old fashioned rolled oats, gluten-free if desired
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup (43g) unsweetened shredded coconut
• ½ cup (80g) raisins
• ⅓ cup (37g) chopped pecans
• For the cream cheese glaze:
• 2 tablespoons cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 1-2 teaspoons unsweetened almond milk or coconut milk, to thin

Instructions

• Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
• Mix the wet ingredients: In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
• Stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
• Bake: Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
• To make the cream cheese glaze: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and almond milk. Drizzle or pipe over the oatmeal cups. Makes 12 oatmeal cups.

Recipe Notes

Oatmeal cups should be stored in the fridge and will stay good for 4-5 days.

To freeze: allow the cups to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm.

If you don't have applesauce, then 1 large ripe mashed banana should do the trick.

Check out the full post to see how to turn these oatmeal cups into regular baked oatmeal in a pan!

Nutrition

Serving: 1oatmeal cup (with glaze)Calories: 171calCarbohydrates: 19.5gProtein: 3.8gFat: 9.7gSaturated Fat: 5gFiber: 3gSugar: 7.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on March 25th, 2020, republished on April 1st, 2021, republished on April 5th, 2022, and republished on March 26th, 2026.