Carrot Cake Baked Oatmeal Cups

Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked 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)
• 2/3 cup unsweetened applesauce
• 2 eggs, at room temperature
• 1 cup unsweetened almond milk or coconut milk
• ¼ cup pure maple syrup
• 1 tablespoon melted and cooled coconut oil

Carrot Cake Baked Oatmeal Cups

Dry ingredients:

• 2 cups old fashioned rolled oats, gluten free if desired
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut
• ½ cup raisins
• ⅓ cup 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

1. 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.
2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.
4. Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.
5. 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.

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