Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked oatmeal cups flavored with carrot cake spices, studded with pineapple, raisins, and pecans. A portable, freezer-friendly breakfast that's satisfying and naturally sweet.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 ½ cups almond milk (or use regular milk)
- 1 Large egg
- ½ cup brown sugar (you can substitute maple syrup for natural sweetness)
- 1 teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 cups large flake rolled oats
- 1 Large carrot (shredded)
- 1 cup crushed pineapple with juice
- ½ cup raisins (optional)
- Optional: add 1/2 cup chopped pecans or toasted coconut if desired
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 22mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 63mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 22MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.