Carrot Cake Baked Oatmeal Cups
Ingredients
The base
-
1
cup
unsweetened almond milk
-
½
cup
canned coconut milk
-
2
large
eggs
-
⅓
cup
maple syrup
-
1
teaspoon
vanilla extract
-
1
cup
oat flour
-
2
cups
rolled oats
-
1½
teaspoons
cinnamon
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
The mix-ins
-
1
cup
shredded carrots
-
½
cup
raisins
-
½
cup
walnuts
Cream Cheese Icing (optional)
-
6
tablespoons
dairy-free cream cheese
-
2
tablespoons
powdered sugar
-
½
teaspoon
vanilla extract
-
2-3
teaspoons
almond milk or coconut milk
-
½
teaspoon
orange zest
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners, spraying them with nonstick cooking spray.
- In a large bowl, whisk together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth.
- Stir in the oat flour, rolled oats, baking powder, cinnamon, and salt until fully combined.
- Fold in the shredded carrots, raisins, and walnuts.
- Evenly distribute the batter into the muffin liners and bake for 25 to 30 minutes until golden brown and set.
- For the cream cheese icing, mix together the cream cheese, powdered sugar, vanilla extract, almond milk, and orange zest.
- Once cooled, pipe the icing over the oatmeal cups and serve.
Nutrition Facts (estimated)
Servings
12
Calories
240
Total fat
11g
Total carbohydrates
31g
Total protein
6g
Sodium
173mg
Cholesterol
35mg
You might also like