These Healthy Pumpkin and Carrot Baked Oatmeal Cups are perfect for a prep ahead breakfast to enjoy all week long!
I have basically been living off of these Pumpkin and Carrot Baked Oatmeal Cups for the past week. I’ve been eating them for breakfast, snacks and dessert. I’m really not sure how I would have managed to eat much this week if it weren’t for these cute little oatmeal cups I had stashed in the refrigerator!
I’ve never been much of a meal planner or prep ahead kinda gal until lately. These days, if it isn’t prepped ahead I’m probably not going to get to eat it. I also feel like I need to be eating a healthier and more balanced diet more than ever because I’m not only eating for myself, I’m feeding a whole other person with what I eat!
I’ve become a huge fan of baked oatmeal ever since I made this Peanut Butter and Banana version and I think I may love this pumpkin and carrot version even better! I also love making baked oatmeal in the muffin pan because it makes for a really easy grab and go breakfast that can easily be frozen too. I was pretty sure I was going to freeze some but I ended up eating them all myself in just a few days
The pumpkin and carrot flavors compliment each other so well and the spices are perfect for fall!Print
A healthy and delicious breakfast that is great on the go!
- 4 cups rolled oats, certified gluten free if necessary
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 1/3 cup almond milk, or other non-dairy milk of choice
- 1 cup pure pumpkin puree
- 1/4 cup packed light brown sugar, or coconut sugar
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup shredded carrots
- 1/2 cup chopped walnuts (optional)
- Cooking spray
- Pre-heat oven to 375 degrees Fahrenheit. Spray a standard size muffin tin with cooking spray and set aside.
- In a large bowl mix together the oats, baking powder, salt and all the spices. In a medium sized bowl whisk together the milk, pumpkin, brown sugar, maple syrup and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
- Scoop a heaping 1/4 cup of the mixture into each muffin cup (I used a large ice cream scoop) and use the bottom of it to even out the top. Bake oatmeal cups until cooked through, 20-25 minutes. Recipe makes about 18 baked oatmeal cups.
These can be frozen by wrapping individually and storing in an airtight bag or container for up to 3 months. They can be thawed in the microwave or oven.
If you like these, you will also love my Peanut Butter and Banana Baked Oatmeal!