Carrot Cake Oatmeal Cups

Baked carrot cake oatmeal cups with shredded carrots, coconut and walnuts drizzled with a cream cheese glaze. A healthy option for meal prep breakfasts or Easter brunch!I've been loving these carrot cake oatmeal cups for breakfasts and snacks recently! They are full of healthy ingredients and so easy to just grab for a quick bite. I like to heat mine up for 20 seconds in the microwave!These are baked oatmeal cups, but I added in shredded carrot and coconut and some chopped walnuts. And of course carrot cake isn't carrot cake without cream cheese frosting, so these have a yummy cream cheese glaze drizzled over the tops. I originally wasn't going to do the glaze because I liked them without it, but then I realized to make them even better and because I was calling them carrot cake, the glaze was mandatory.The picture isn't great, but you guys get the gist of the glaze. The sun started going down and I couldn't retake them the next day because they were about gone!! I wanted to post this recipe so you guys could make them for an Easter brunch or something soon! Yes, I think these are great without the glaze, but way better with it, especially if you're making for other people!These are very easy to make and a one bowl deal. Just mix everything together and bake for 20 minutes. While they are baking, you can make the cream cheese glaze!

Substitutions

If you don't have some of the ingredients listed, there are a few substitutions that can be made

• no milk? use almond or oat milk just make sure they are unflavored

• no plain greek yogurt? you can use vanilla flavored or even sub in a 1/4 cup mashed banana if you have to

• no coconut oil? use melted butter or regular oil

To store

I kept mine on the counter in an air tight container. They will last for 3-4 days and a day or two longer if kept in the fridge. You could also freeze these if you wanted and heat them up in the microwave or thaw on the counter or fridge (I haven't personally done either, but I'm sure they would turn out fine).Hope you guys enjoy this recipe!

Carrot Cake Oatmeal Cups

Baked oatmeal cups with shredded carrots, coconut, walnuts and a cream cheese glaze.

• 3 cups old fashioned oats

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 cup plain greek yogurt

• 1 3/4 cup milk

• 3 tbsp coconut oil, melted

• 2 eggs

• 1 tsp vanilla

• 1/2 cup maple syrup or agave

• 1 cup shredded carrots

• 1/2 cup shredded coconut

• 1/2 cup chopped walnuts

For the cream cheese glaze

• 1/2 cup powdered sugar

• 1 tbsp cream cheese, room temperature

• 1 tbsp milk

• 1/2 tsp vanilla

1. Preheat an oven to 350 degrees. Spray a muffin pan with non stick spray or line with liners.

2. Mix the oats, baking powder and cinnamon together. Mix in the greek yogurt, milk, coconut oil, eggs, vanilla and maple syrup until well combined. Add in the carrot, coconut and walnuts.

3. Fill all 12 muffin cups to the top. Bake for 20 minutes until set. Let cool for 3-5 minutes until transferring to a wire rack.

4. For the cream cheese glaze: With an electric beater, mix together the powdered sugar, cream cheese, milk and vanilla. Add more milk if it needs to be thinner.

5. Drizzle the cream cheese glaze over the oatmeal cups. Serve room temperature or warmed.