Healthy Pumpkin and Carrot Baked Oatmeal Cups

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 18 1x
  • Category: Breakfast, Gluten Free, Vegan


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


  1. Pre-heat oven to 375 degrees Fahrenheit. Spray a standard size muffin tin with cooking spray and set aside.
  2. 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.
  3. Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
  4. 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.